The ‘Gyuto’ is intended as a meat and fish filleting knife.

Knives in my Classic range are made in the traditional Japanese way, having a hidden stick-tang and an octagonal handle. There is a bolster made of a contrasting hardwood. The high-carbon steel blades are differentially hardened for a harder, sharper cutting edge and a softer, toughening spine.

For the blade, you have the following options:

• high-carbon steel (26C3)

• stainless steel (14C28N)

• Damascus steel (Inox).

Please begin your selection below to customise your knife. Further choices will appear in the pop-up window once you click the 'Purchase' button.

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