Description
The few times ABS Mastersmith Andrew Meers crafts a kitchen workhorse without the embellishments of the more artistic chef knives for which he is well known, the results speak for themselves. In unused, pre-owned, like-new condition, the Ebony Basil Gyuto is poised to become the hard-use cutting tool of any chef, professional or amateur.
Wide and stiff from the integral bolster forward, the 220mm blade’s rounded spine tapers only slightly until the final inches, where it drops to a slim, pointed, extra-strong tip. Belt-ground surfaces along the bevels’ compound faces give the 52100 high-carbon steel a working finish that moves smoothly through ingredients while standing up to daily meal prep. The compound ‘S-grind’ bevel geometry runs concave from the spine downward, extending from the choil to roughly an inch from the tip for balance and toughness where it matters most. Just under an inch up from the edge, the lower convex stretch of primary bevel meets the concave area, ensuring food release and reduced drag across cuts of all kinds.
For comfort and control, Meers shaped a Western-inspired handle that fills the hand like it was made for it, marrying handsome rosewood to the basil-engraved integral bolster with a stepped, museum-quality fit. A flush, polished brass pin secures the wood to the blade’s hidden tang.
A knife that reports for duty every time, without question.
