Gyuto were created by Japanese chefs in the mid-20th century in response to the introduction of Western cuisine. The name Gyuto literally translates as "beef sword".
These knives are functionally identical to Western chef knives. The Japanese influence on these knives has resulted in a lighter handle-feel that provides greater feedback from the blade-tip.
The blending of East and West cutlery styles has produced a chef's knife that is incredibly precise, provides a high level of feedback, and is very capable across a wide range of kitchen and butchery tasks.
This blade is ground from Damascus Steel made in-house here at Tharwa Valley Forge. It consists of alternating layers of 15N20 Nickel steel and 1075 Carbon steel.
Because this blade contains Carbon steel it will gain an attractive and protective patina as it is used, making for an heirloom with striking visual provenance. The colour of the patina formed on the blade is dependent on what the knife is used on. Meat results in a blue patina, whilst acidic ingredients like lemon give a dark grey or black patina.
After use ensure you rinse the blade under running water and immediately dry it. Do not leave it laying on damp surfaces, use abrasives or place it in a dishwasher. Prior to putting it away in a dry place, we recommend a quick pass over a ceramic honing rod and the application of a thin coat of food safe mineral oil.