A picture of one of my 'Fusion' gyuto chefs' knives. Completely handmade with an African blackwood handle.
A picture of one of my 'Fusion' gyuto chefs' knives for filleting meat and fish. Completely handmade with a pink ivory hardwood handle.
A picture showing the detailing of one of my 'Fusion' gyuto chefs' knives for filleting meat and fish. Completely hand made with a pink ivory hardwood handle.
A picture of one of my 'Fusion' gyuto chefs' knives for filleting meat and fish. Completely hand made with a curly birch hardwood handle.
A picture of one of my 'Fusion' gyuto chefs' knives for filleting meat and fish. Completely handmade with an English walnut hardwood handle.
A picture of one of my 'Fusion' gyuto chefs' knives. Completely hand made with an African blackwood handle in it's saya.
GYO1WD.jpg
A picture of one of my 'Fusion' gyuto chefs' knives. Completely handmade with an African blackwood handle.
A picture of one of my 'Fusion' gyuto chefs' knives for filleting meat and fish. Completely handmade with a pink ivory hardwood handle.
A picture showing the detailing of one of my 'Fusion' gyuto chefs' knives for filleting meat and fish. Completely hand made with a pink ivory hardwood handle.
A picture of one of my 'Fusion' gyuto chefs' knives for filleting meat and fish. Completely hand made with a curly birch hardwood handle.
A picture of one of my 'Fusion' gyuto chefs' knives for filleting meat and fish. Completely handmade with an English walnut hardwood handle.
A picture of one of my 'Fusion' gyuto chefs' knives. Completely hand made with an African blackwood handle in it's saya.
GYO1WD.jpg

Fusion Gyuto 170

from £348.00

The Gyuto is intended as a meat and fish filleting knife. It has a 170mm blade.

Knives in my Fusion range are a fusion of traditional knife designs from East and West. They have the very popular Japanese blade shapes but a full tang as preferred by Western kitchens.

The high-carbon steel blades are differentially hardened for a harder, sharper cutting edge and a softer, toughened spine.

For the blade, you have the following options:

  • high-carbon steel (26C3)

  • stainless steel (14C28N)

  • Damascus steel (Damasteel DS93X).

These handmade kitchen knives can be ordered with or without a saya (wooden sheath). Please begin your selection below to customise your knife. Further choices will appear when you click ‘Add to Cart’.

Blade Material:
Wooden Sheath (Saya):

The Gyuto is intended as a meat and fish filleting knife. It has a 170mm blade.

Knives in my Fusion range are a fusion of traditional knife designs from East and West. They have the very popular Japanese blade shapes but a full tang as preferred by Western kitchens.

The high-carbon steel blades are differentially hardened for a harder, sharper cutting edge and a softer, toughened spine.

For the blade, you have the following options:

  • high-carbon steel (26C3)

  • stainless steel (14C28N)

  • Damascus steel (Damasteel DS93X).

These handmade kitchen knives can be ordered with or without a saya (wooden sheath). Please begin your selection below to customise your knife. Further choices will appear when you click ‘Add to Cart’.

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