Blade: 330mm (13.165") high carbon River of Fire damascus steel

Handle: 5" stabilized walnut burl, black-dyed maple, micarta, stainless steel

The gyuto is one of the many types of specialized Japanese culinary knife. Its name translates literally to, "beef sword," and as you might expect it is meant for slicing meat. My own take on the gyuto is, as always, a little bit less literal. The shape is entirely my own, and unlike a traditional gyuto, mine is done with a western style handle and a broad, shallowly hollow-ground blade. Just over 18" in total length, this is a substantial knife, but it is surprising light and comfortable in the hand. 

The River of Fire damascus on this blade is actually my very first billet of this particular steel. It is quite labor intensive to produce, but the effect is rather dazzling. This knife is suitable for a show piece, but it is built every bit as tough as my most basic workhorse chef's knife (very tough, in other words). This piece is truly one of a kind.