Gyuto Kitchen Knife – Stabilised Spalted Beech

Gyuto Kitchen Knife – Stabilised Spalted Beech

$380.00

The Gyuto kitchen knife is influenced by the Japanese aesthetic. Long and light this knife is perfect for those who are looking for a utensil with reach and a good-sized cutting blade, but who are averse to too much heft. You can use it to carve if required, and pretty much anything else you want it to do. The Gyuto has a nice, slender handle allowing a pencil grip for long cutting motions.

The blade is made of Sandvik 14c28n, arguably one of the best knife steels available, with an understated matte finish that slides through food smoothly and is incredibly easy to keep clean and is very resistant to scratching. The handle is made of stablised Spalted Beech. Spalting is a term used to describe the process by which certain fungi grow on dead or fallen trees after colonizing the wood by travelling up the wood cells from the ends or from broken off branches, leaving an attractive pattern behind. The spalting process takes about 2 to 3 years to reach the ideal stage to cut and season the wood. The stabilisation process makes the wood much more resistant than if it were untreated, keeping the lighter colour from marks or the effects of spills and spices.

The Gyuto has a unique hollow grind that allows for a far superior cutting action. The hollow grind leaves a concave profile on the blade and reduces weight while retaining strength, requiring less metal to go through each cut and makes the knife easier to sharpen and keep sharp.

In stock

000

Savernake create beautifully engineered, exceptional knives for chefs and cooks. Every one of their kitchen knives is individually made-to-order and hand-finished, using a combination of cutting-edge technology and artisanal skills. Each blade is hollow-ground, a unique profile that takes weight away from the blade and leaves an unparalleled cutting edge and follow-through feel. Savernake only use high-end Sandvik 14c28n stainless steel and the very best handle materials.

Working from an old calving barn on the edge of the Savernake Forest near Marlborough in Wiltshire, the company strives to combine the best of modern technology with age-old techniques in a quest to make the very best chef knife possible, with no concessions or compromise.

Savernake carry out every step of the making process (short of smelting the steel) themselves, and believe that it’s only through keeping things completely in-house that they can maintain quality and speed without compromising quality.

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