Chef knife with Damascus-pattern blade next to beef and red onion

Gyuto Chef Knife 20 cm – Damascus-Pattern Blade, 15° Edge, Pakkawood Handle

€69,00 €129,00
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Chef knife with Damascus-pattern blade next to beef and red onion
  • Chef knife with Damascus-pattern blade next to beef and red onion
  • Cutting dried chillies with the chef knife
  • Gyuto chef knife on a white background
  • Chef knife on a wooden board with tomato and garlic
  • Chef knife with sliced carrots and onion
  • Close-up of the Pakkawood handle and bolster next to sliced carrots
  • Chef knife next to chillies and cucumber
  • Chef knife with cucumber, tomatoes and herbs
  • Chef knife on a dark table with tomatoes and herbs
  • Honing the chef knife on a sharpening steel
  • Chef knife with Damascus-pattern blade next to beef and red onion
  • Cutting dried chillies with the chef knife
  • Gyuto chef knife on a white background
  • Chef knife on a wooden board with tomato and garlic
  • Chef knife with sliced carrots and onion
  • Close-up of the Pakkawood handle and bolster next to sliced carrots
  • Chef knife next to chillies and cucumber
  • Chef knife with cucumber, tomatoes and herbs
  • Chef knife on a dark table with tomatoes and herbs
  • Honing the chef knife on a sharpening steel
Gyuto Chef Knife 20 cm – Damascus-Pattern Blade, 15° Edge, Pakkawood Handle

Gyuto Chef Knife 20 cm – Damascus-Pattern Blade, 15° Edge, Pakkawood Handle

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€69,00 €129,00
Details

20 cm blade · 15° edge · Pakkawood handle

The Gyuto Chef Knife for Everyday Cooking

If you only reach for one knife, make it a gyuto. This 20 cm (8 in) Japanese-style chef knife is a true all-rounder: strong and sharp enough for tough cuts of meat, light and precise enough for herbs, onions and vegetables. The etched Damascus-pattern blade and warm Pakkawood handle make it as nice to look at as it is to use.

Chef knife with Damascus-pattern blade next to beef and red onion

Sound familiar?

When your knife makes cooking harder

Squashed tomatoes

A dull edge crushes soft food instead of slicing through it.

Tired hands

A badly balanced knife makes long prep sessions hard work.

Too many knives, none good

A drawer full of cheap blades, and still no knife you enjoy using.

Chef knife on a wooden board with tomato and garlic

Why it cuts well

A sharp edge that stays sharp

The blade is made of 7Cr17 high-carbon stainless steel with a hardness of HRC 58+, a good balance between holding a sharp edge and everyday durability.

Many Western-style knives are ground to around 25 degrees. This gyuto has a narrower 15° edge, which gives a noticeably sharper cutting face for clean, consistent cuts.

Close-up of the Pakkawood handle and bolster next to sliced carrots

Comfort and control

Balanced in the hand

The knife is full tang and forged with a sloped bolster that runs gradually into the blade face. That gives your hand a comfortable grip, good control and a balanced feel through long prep sessions.

  • Pakkawood handle: strong and stable, it does not warp or absorb water.
  • Double bevel: suits right- and left-handed cooks.
  • Etched Damascus pattern: a distinctive look on the blade.
  • Full tang: the steel runs through the whole handle.
Cutting dried chillies with the chef knife
Chef knife next to chillies and cucumber
Chef knife on a dark table with tomatoes and herbs

What it is good for

One knife, many jobs

Chef knife next to sliced beef

Meat and fish

Strong and sharp for slicing meat and portioning fish, with push or pull cuts.

Chef knife with sliced carrots and onion

Vegetables

Chops, dices and slices onions, carrots, peppers and more with ease.

Chef knife with cucumber, tomatoes and herbs

Fruit and herbs

The slim tip handles finer jobs such as herbs, garlic and fruit.

Why this one

Gyuto vs an ordinary kitchen knife

This gyuto Ordinary kitchen knife
Narrow 15° edge ✓ often about 25°
High-carbon steel, HRC 58+ ✓ some
Full tang with sloped bolster ✓ some
Handle that does not absorb water ✓ some
Suits left- and right-handed cooks ✓ ✓
Honing the chef knife on a sharpening steel

Care

Keep the edge at its best

Hone the blade regularly on a steel to keep it aligned, and sharpen it when you feel it lose its bite.

Wash by hand, dry it straight away and store it in a block or on a magnetic strip so the edge stays protected.

Questions people ask

How long is the blade?

The blade is 20 cm (8 in), the classic chef knife size.

Can left-handed cooks use it?

Yes. The edge is double bevelled, so it works for right- and left-handed users.

What steel is it made of?

7Cr17 high-carbon stainless steel, hardness HRC 58+, with a 15° edge.

Can it go in the dishwasher?

Wash it by hand and dry it straight away to keep the edge and handle at their best.

Specifications

  • Knife type: gyuto (chef knife)
  • Blade length: 20 cm (8 in)
  • Blade steel: 7Cr17 high-carbon stainless steel
  • Hardness: HRC 58+
  • Edge angle: 15°, double bevel
  • Handle: Pakkawood
  • Construction: full tang with sloped bolster
  • Blade finish: etched Damascus pattern

What's in the box

  • 1 × 20 cm (8 in) gyuto chef knife

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