The Mango Gyuto

In Japanese tradition, the Gyuto is known as the “Cow Sword”—a versatile, heavy-duty chef’s knife designed for professional-scale work. This is my take on that classic powerhouse.

I forged this from 1084 high carbon steel with a massive 2 1/4″ heel to keep your knuckles clear of the board. I didn’t hold back on the grind—I ran a full flat grind on both sides until I pulled a burr across the entire edge, getting it as thin as possible before kissing it back and setting the final edge. It results in a blade that tracks perfectly straight and slices without effort. The entire blade is finished with a dark stonewash to hide the wear of a busy kitchen. The handle is beautiful, hand-contoured Mango wood with solid copper pins, shaped with a palm swell that locks into your grip for total control. Comes with a custom, hand-stitched black leather scabbard.

Specs:

• Overall Length: 13 1/5″

• Blade Length: 8 3/4″

• Handle Length: 4 1/2″

• Blade Height: 2 1/4″ at the heel

• Spine Thickness: 5/32″

• Steel: 1084 High Carbon (Stonewashed)

• Grind: Full Flat Grind (Hand-ground to a burr)

• Handle: Contoured Mango wood with solid copper pins

• Sheath: Custom black leather scabbard