Hand Forged Tamarind Gyuto — 9" Chef KnifeThis is Hand Forged knife that stays on the board from prep to plate. A 9" blade is the size professional kitchens settle on for a reason: long enough to break down a whole chicken or run through a cabbage in one pass, still controlled enough for shallots and herbs. Nothing on it is decorative for its own sake.
The blade is stainless steel, Hand Forged and hand-finished, carrying a flowing layered pattern that runs the full length from heel to tip — no two are identical, because the pattern comes out of the steel itself rather than being printed or etched on. It's ground thin behind the edge so the knife falls through food instead of wedging it apart, with enough belly toward the tip for a rocking cut and a flat enough heel for push cuts. The spine and choil are rounded by hand, which is the difference between a knife you can use for an hour and one that leaves a mark on your index finger.
The handle is octagonal wa-style, the traditional Japanese shape — it sits the same way in a pinch grip, a hammer grip, or when you choke up on the blade, and it doesn't force your hand into one position. Warm rosewood makes up the body, joined to a darker contrasting hardwood at the front by a slim brass spacer. At 5" it balances the blade close to the heel, so the weight sits in your hand rather than pulling forward. Left or right handed, it makes no difference.
Each knife ships with a hand-tooled leather sheath, stitched and finished with a brass snap closure. Slide the knife in and it's safe in a drawer, in a knife roll, or in a bag on the way to someone else's kitchen.
Made one at a time by hand. Small variations in grain, pattern and finish are part of what you're buying, not a flaw in it.
Care: Hand wash and dry immediately — never the dishwasher. Wipe the blade down after cutting anything acidic. A light coat of food-safe oil on the handle every few months keeps the wood from drying out.
