Diced Knives Gyuto - Walnut and Maple Handle 240mm
About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
The Diced gyuto cuts with the best of them. Quite thin at the edge, they drop through dense ingredients with ease. The folks at Diced have left the heel of the knife slightly thicker while making the tip super thin, allowing this knife to be relatively rugged while still extremely sharp and precise. Within minutes of picking this knife up, it became my gold standard of how a chef knife should cut.
About DICED - I’ve always loved Canadian-made knives, and DICED is about as Canadian as it gets. Based in the lower mainland of BC, DICED was founded by a fellow chef, Don Guthro. Along with organic material expert, designer, and wood specialist Riley Janzen, they craft kitchen scalpels that we’re very proud to carry at Knifewear.
Their team does every step of the blade-making process in-house, from grinding and heat-treating the steel to crafting the hardwood handles. I used to butcher dozens of animals every week, and these blades have the perfect balance of flex and rigidity for working around bones. The DICED team uses AEB-L steel which is equal parts hard and durable. They stay sharp for ages, but they don’t chip easily on bones the way a lot of Japanese blades will. They’re perfect for meat cutting.
Speaking of handling, the handles on these are spectacular! We’ve selected knives made with Canadian-grown hardwood, including maple, walnut, and cherry. The handles are ergonomically shaped and sanded to perfection, adding a rich flash of colour to an already stunning blade.
Original: $284.97
-65%$284.97
$99.74Product Information
Product Information
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Description
About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
The Diced gyuto cuts with the best of them. Quite thin at the edge, they drop through dense ingredients with ease. The folks at Diced have left the heel of the knife slightly thicker while making the tip super thin, allowing this knife to be relatively rugged while still extremely sharp and precise. Within minutes of picking this knife up, it became my gold standard of how a chef knife should cut.
About DICED - I’ve always loved Canadian-made knives, and DICED is about as Canadian as it gets. Based in the lower mainland of BC, DICED was founded by a fellow chef, Don Guthro. Along with organic material expert, designer, and wood specialist Riley Janzen, they craft kitchen scalpels that we’re very proud to carry at Knifewear.
Their team does every step of the blade-making process in-house, from grinding and heat-treating the steel to crafting the hardwood handles. I used to butcher dozens of animals every week, and these blades have the perfect balance of flex and rigidity for working around bones. The DICED team uses AEB-L steel which is equal parts hard and durable. They stay sharp for ages, but they don’t chip easily on bones the way a lot of Japanese blades will. They’re perfect for meat cutting.
Speaking of handling, the handles on these are spectacular! We’ve selected knives made with Canadian-grown hardwood, including maple, walnut, and cherry. The handles are ergonomically shaped and sanded to perfection, adding a rich flash of colour to an already stunning blade.
