Gyuto Style Chef’s Knife Medio – Olive Wood Handle


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 traditional olive 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 traditional olive wood handle.  All olive wood used is sourced locally in Italy.


  • 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.
  • Traditional Olive Wood Handle
  • Nitro B Stainless Surgical Steel remarkable corrosion-, stain- and chip–resistance.
  • Hand Tempered for the highest quality strength and durability.
  • 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.


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