Gyuto Chef’s Knife Medio – Wenge Wood
Our bespoke Gyuto Chef’s Knife – Medio is the perfect blend of Japanese and Italian Craftsmanship. Handcrafted in Italy, the impeccable design of this piece shows off the hand forged blade with a unique hammered finish and a beautiful wenge wood handle. This versatile knife can be used for cutting meat, fish and vegetables. Read more below…
Our one of kind Gyuto Chef’s Knife (Medio) is 100% made in Italy and completely handcrafted from tip of the blade to the end of the handle. Made in the style of a Japanese Gyuto Knife, it makes for a perfect multi-use knife for the kitchen.
The Gyuto Chef’s Knife (Medio), is a versatile chef's knife that can be used for cutting meat, fish and vegetables, making it a perfect tool for preparing Western cuisine. It can easily be used to thrust-cut near the heal of the knife for vegetables, rock-chop or make fine cuts with the tip, or both pull- and push-cut shorter meats or saw-cut with the entire blade for longer cuts of meat. It is truly a well-rounded knife for the kitchen.
The innovative design of this pieces shows off the hand forged blade with a unique hammered finish, a modern twist on a very traditional technique. Using only the highest quality materials the blade is created using Nitro B stainless steel allowing for use with scalpel-like sharpness. The piece is finished off with a sleek handle made from a chocolate colored Wenge wood.
- Versatile chef's knife that can be used for cutting meat, fish and vegetables.
- Forged Blade with a Hand Hammered Finish for a one of a kind piece.
- Natural Wenge Wood Handle
- Nitro B Stainless Surgical Steel remarkable corrosion-, stain- and chip–resistance.
- Hand Tempered for the highest quality strength and durability.
- Available in 2 sizes - Grande and Medio
- 100% Handcrafted in Italy.
Dimensions and More Info:
- 18 x 5.5 cm blade, 14cm handle. / 7.1” blade, 5.5” handle
- Made in Italy.
- Use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
- Wash by hand with warm water and a mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year.
- Store knife in a safe place to protect its edge and prevent injury.
* Our products are all one of a kind pieces that are handcrafted. No two pieces will be exactly the same so upon arrival you will see slight variations, due to the high-quality natural materials used, in comparison to the product photos. Dimensions and weight may also vary slightly.