310KnifeCO W2 Gyuto 8 inch

The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. 

This Custom one of a kind gyuto From 310Knifeco is made from W2 steel and has a unique etched hamon pattern on the blade. The handle is made from a beautifully finished Walnut Burl with a turquoise spacer. We also have a matching Sujihiki and Petty available. This would be a great chance to get an amazing custom set like no other in the world. 

*The Gyuto or Chef Knife is considered by many to be the most important and diverse knife of all. This jack of all trades style knife can be used for all kinds of tasks including boneless meat or fish butchery, vegetable prep, cutting and slicing herbs, as a line knife and much more. Typically ranging in size from 180mm to 300mm the blade shape can vary from maker to maker but typically they will be somewhat flat towards the rear of the knife working up to a "belly" making it suitable for rocking or push cutting. If you can only have one knife this would be a top contender.*

Knife Care Tips

• Never use this knife to cut through frozen foods, bones or other hard items. 
  
• After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
  
• Dry knife immediately after washing to avoid corrosion.
  
• If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
  
• For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
  
• Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.