Japanese Guyto style chef knife in amara ebony wood
Product Code: GUN-CHE-01
- Availability: This creation is waiting for you!
Description
Exceptional handcrafted Japanese Gyuto style chef's knife featuring a rich Amara ebony handle and a 26C3 carbon steel blade wrapped in aged iron.
Features
- Made of 26C3 steel, renowned for its exceptional strength and ability to maintain a fine edge, and aged iron from the banks of the St. Lawrence
- Blade carefully finished on a traditional Japanese stone for a clean edge
- Amara ebony handle with brass insert and grenadilla bolster
- Unique knife, entirely handcrafted
- 195 mm blade
- 335 mm knife at the total
Use
The Japanese Gyuto style chef's knife is versatile and designed to perform a wide variety of cutting tasks in the kitchen. Here’s how to best use it:
- Vegetable Cutting: With its thin, sharp blade, the Gyuto is perfect for chopping, slicing, and mincing vegetables with precision.
- Meat Slicing: Its length and sharpness make it easy to cut through raw or cooked meat without tearing the fibers.
- Fish: While not specifically a sashimi knife, it can be used to delicately slice fish fillets.
- Herbs: The blade’s shape facilitates the rocking motion needed to finely chop herbs.
- General Purpose: Ideal for everyday cutting tasks, such as preparing fruit, slicing cheese, or even peeling large vegetables.
Instructions for use:
- Cutting technique: Use a smooth back-and-forth motion, letting the blade slide over the cutting surface to take advantage of its length and precision.
- Cutting board: Choose wooden or soft plastic boards to preserve the sharpness of the blade.
- Maintenance: Clean the knife by hand immediately after use and dry it carefully to avoid oxidation, especially if the blade is made of carbon steel.
With proper maintenance and by following these tips, the Gyuto knife will become an essential ally for all your culinary preparations.
The artist
Guillaume Nadeau
Québec
I am a knife maker, and it was at La Patente workshop, a solidarity cooperative in Limoilou, that my journey began. For over two years, I have been dedicated to this unique space, where I helped transform the metal workshop into a vibrant, well-equipped place animated by a creative community. This environment, rich in exchanges and positive energy, nourishes me every day and inspires each of my creations.
My kitchen knives are distinguished by the use of old iron, a fascinating material that I collect along the shores of the Saint-Lawrence River. This iron, steeped in history and natural impurities, dates back to the pre-industrial era. I showcase it in some of my knife collections using, among other things, the Japanese san-mai technique. I forge a very hard steel core for an unparalleled fine cut, surrounded by sides of old iron that provide great flexibility and a captivating visual aspect.
Most of my blades are hand-polished on natural Japanese stones, a meticulous process that achieves exceptional sharpness and unique beauty. I also pay great attention to the handles, carefully selecting wood types to blend simplicity and elegance. My work is a fusion of aesthetic exploration and respect for heritage, where each knife tells a story and offers a cutting experience that elevates the art of cooking.
Upkeep
To preserve the quality and durability of handmade knives, avoid cutting foods that are harder than what you can bite through, and never twist or flex the blade. Use wooden cutting boards and avoid hard surfaces such as glass, bamboo, metal, or ceramic. Store knives to prevent direct contact with hard objects by using a blade guard or magnetic strip.
Cleaning: Do not expose your knife to moisture or acids, and clean it promptly after use. Use mild soap and immediately dry your knife. Apply a thin layer of mineral oil after washing to protect the blade until the patina develops.
Sharpening: Regularly maintain the knife’s edge with a ceramic honing rod, which is the best tool for blade maintenance. When necessary, have the blade sharpened by a professional, ideally using a Japanese water stone.
Creation process
Shipping
Delivery: We deliver to Quebec, Canada, the United States and most countries in the world. If no delivery option is available for your address, contact-us and we will provide you with a custom estimate!
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Packaging: We pack the artworks with great care, most of the time with recycled materials, since the planet is as important to us as the effulgence of the quebec fine art crafts! We use foam, paper or bubble wrap to protect your purshase which will then be placed in a cardboard box. Canvas are also protected with cardboard corners and kraft paper.
Return Policy: We want you to have a real crush on your new artwork! If this is not the case, we will be happy to exchange your purchase within 30 days of the date of purchase. To do so, the artworks must be returned to us at your expense, intact and in their original packaging. Consult all the details on our FAQ.