Walnut Gyuto | Forged High Carbon Sawmill Steel & Black Walnut | Handmade in Canada

The gyuto is the workhorse of the kitchen — and this one is built to last a lifetime. The Walnut Gyuto is forged from reclaimed century-old high carbon sawmill steel, hardened to ~61HRC for exceptional edge retention and ground to a fine distal taper for a blade that glides through everything from herbs to roasts with precision and ease. The rounded spine and choil keep things comfortable through long prep sessions. At 190mm this is a serious kitchen knife — capable enough for breaking down large cuts of meat, nimble enough for fine knife work. At just 105 grams it's lighter than you'd expect, making it a joy to use through extended prep sessions. The western-style wa handle is crafted from ethically sourced black walnut — rich, warm, and shaped for a natural pinch grip that only improves with time and use. A handcrafted heirloom for the serious home cook or professional chef — built to be used, and built to last generations. For current production times, please visit our knife info page. Specs Blade: 190mm x 46mm | Forged high carbon sawmill steel | Distal taper | Rounded spine & choil | ~61HRC Spine thickness: 3mm at handle, distal taper Handle: Ethically sourced black Walnut | Western-style wa handle Weight: 105g Overall length: 31.5cm ▼Materials Our blades are made with high carbon steel. This steel is known for its edge retention and durability. However, unlike stainless steel these blades will naturally oxidize over time and gain a beautiful patina. Care must be taken to prevent corrosion or rust on the blade. Click here for information on how to care for your Origin Handcrafted knife. ◄Guarantee Our knives are designed with everyday use in mind and come with an Everyday Structural Guarantee. If for some reason our knives fail to perform as they should, we will replace or repair them at no cost to you. Note that this guarantee does not apply if the knife has been misused or improperly cared for. To ensure your knife lasts as long (and longer) than you do, follow the steps outlined in our Knife Care section.