DogHouse Forge - Gyuto - Burmese Blackwood with California Buckeye Burl Bolster
The Gyuto Chef is the master of the kitchen. It can do any and every job. As the Japanese version of America's western style chefs knife, its performance and function are very similar to the large 10" style french chefs. In form true to Japanese design, the gyuto has been stripped of excess and given a more slender profile. Edge profile allows for a full rocking motion of the blade and the added length alows for clean, single pass cuts through larger protiens. We like to use the word "Softened" when describing the difference in a gyuto profile versus the traditional Western chef knife. Availible in our standard, bull nose, and K-Tip designs, you'll be sure to find what youre looking for in your knifes geometry.
AEB-L HC stainless steel allows DHF to design the blade with both high Rockwell hardness abilities and corrosion resistance. This gives the user high performance without the additional maintenance required from pure carbon steel. AEB-L is arguably the nicest culinary stainless steel available today. All AEB-L blades are professionally heat treated and cryo'd between temper cycles for maximum grain refinement and edge retention...that's a slick way of saying that they are super hard and hold a sharp edge for a long time.
Blade Length: 9.5"
Edge Length: 9"
OAL (Overall Length): 15.5"
Blade Height at Heel: 2.25"
Blade Metal: AISI AEB-L High Carbon Stainless at 61 HRC
Handle Material: Burmese Blackwood with California Buckeye Burl Bolster
Blade Angle: 18 Degrees
Blade Geometry: 3mm Spine at Heel - Full Flat Zero Grind - NO distal taper. (These are hypodermic needles!)
Knives designed, fabricated, assembled, and finished in the USA, using domestic steels and heirloom quality materials, by DogHouse Forge in Lakeland, FL.
DogHouse Forge Collection Kitchen Collection