Skol Knives Traditional Japanese Gyuto

Craftsmanship by Skol Knives
While the blade itself is Japanese-made, the finishing work and handle fitting are done by hand by Skol Knives here in the UK. Every detail is carefully considered, from balance and comfort to clean fit and finish.
This approach allows me to combine the heritage of Japanese steel with the personal attention and quality control of a small British workshop.
Knife Specifications
Blade type: Gyuto
Blade length: 210mm
Steel: Blue Paper Steel No.2 (Aogami #2)
Origin of blade: Japan
Finished by: Skol Knives, UK
Use: General kitchen prep, slicing, vegetables, meat & fish
Caring for Your Gyuto
As a high-carbon steel knife, this gyuto should be washed and dried immediately after use. A light coat of food-safe oil when storing will help protect the blade. Over time, a natural patina will form—this is normal and part of what makes carbon steel knives so special.
A Knife for Serious Cooks
This gyuto is ideal for home cooks who value quality tools, as well as professional chefs looking for a sharp, responsive blade with real personality. It’s not mass-produced, not disposable, and not designed to sit in a drawer—it’s made to be used, sharpened, and enjoyed for years.

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