Gyuto Style Chef’s Knife Medio – Resin 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 resin handle in black and  white tones.  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 resin with black and white tones.


  • 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.
  • Sleek Resin handle with black and white tones.
  • 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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