Chef's knife

Gyuto chef's knife, with a 24 cm long blade.

The knife is hand-forged from ATS34 stainless steel. The steel is hardened to 61 HRC and has excellent edge retention. Around the core steel, there is a jacket of stainless nickel damascus, polished to a mirror finish. Yauji spends a lot of time on the polishing to give the knives a look that truly pops. The handle is octagonal and made of ebony.

Steel: ATS34 (Stainless)
Hardness: 61 HRC
Thickness at blade root: 3.5 mm.
Thickness middle spine: 2.1 mm.
Blade height at heel: 52 mm.
Blade length: 242 mm
Weight: 222 gr 

We first met Yoshihiro Yauji in February 2014 when he visited us in Sollentuna along with Shiro Kamo and Masanobu Okada. We went to Bergendal manor, which offered herring and potatoes, followed by rutabaga mash and pork. As we recall, the taste experience was somewhat divided among the gentlemen, but Yauji seemed to appreciate our Swedish classics. At that time, Yauji worked as a blacksmith for master Okada in Takefu. Since 2019, he has been forging knives independently, and his creations are truly impressive. These blades are so delicate that it is a pure joy to slice potatoes. The weight is in the mid-range, and the blade is very thin. The finish is really good, and the grind is perfectly even. We cannot point to anything that is less than superb. They are quite expensive, but when you hold this knife in your hand, the price will not be questioned.

Top quality for connoisseurs!