Gyuto Chef's Knife
Gyuto Chef's Knife
The blade is made from Sandvik 14c28n, arguably one of the best knife steels available. The handle is made from stabilised spalted beech with a distinctive red vulcanised fibre liner.
As with all our knives, it's distinctive (and unique) hollow grind allows for a far superior cutting action. The hollow grind leaves a concave profile on the blade and reduces weight while retaining strength, requires less metal to go through each cut and makes the knife easier to sharpen and keep sharp. Every knife maker these days seems to have a gimmick - we don't, we have just re-engineered the chef's knife from scratch.
Please note that all of our knives are made individually from scratch and take up to three weeks to complete - so at busy times it might take us a while to get our stock levels back up.
Don’t put in the dishwasher
Due to natural variations in the wood, the knife you receive will have a slightly different handle from the one shown.
Blade: 190 (7.5")
- Delivered to you at home or work via tracked courier
- Direct from the designer or one of our stores
- Free returns and collection service arranged by us
- 14 day policy from the date you receive your order
- Easy returns for full refund no questions asked
- See Delivery Page for more information
- See Returns Page for full returns policy
Meet The Designer
We are 21st century artisans and we create exceptional knives for chefs and cooks. Every one of our kitchen knives is individually made-to-order and hand-finished, using a combination of cutting-edge technology and artisanal skills. We want you to have the knife you’ve always wanted, not one of many we have on a shelf. 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. We only use very high-end Sandvik 14c28n stainless steel. We work from an old calving barn on the edge of the Savernake Forest near Marlborough in Wiltshire, and strive to combine the best of modern technology with age-old techniques in our quest to make the very best chef knife possible, with no concessions or compromise. We carry out every step of the kitchen knife making process (short of smelting the steel) ourselves and believe that it’s only through keeping things completely in-house that we can maintain quality and speed and allow us to customise knives at the individual level without compromising quality.