Description
Handled in breathtaking curly black walnut, capped with traditional cow horn reclaimed from an antique sounding horn, this singular honyaki gyuto is destined to become the discerning chef’s go-to daily prep tool. Forged by hand at his New Jersey studio, Emiliano Carrillo—renowned for his mastery of traditional techniques and historical reproductions—presents a 200mm / 7.9” blade with a 49mm-high heel designed as a versatile workhorse: slicing and serving proteins, chopping vegetables, and performing all manner of precise, detailed cuts.
Differentially hardened, then etched and polished by hand to reveal a stunning hamon line, the tall, symmetrical convex bevels taper gracefully from the rounded spine to a thin, beautifully honed, razor-sharp edge. Maintaining a confident sense of balance and toughness through most of its length, the spine then slopes downward and tapers aggressively toward a fine, needle-like tip positioned perfectly for the most delicate work.
A marriage of old-world technique and modern refinement, this honyaki gyuto embodies Emiliano’s commitment to purposeful craft. Built for a lifetime of daily use, it is a tool meant to be used, admired, and ultimately passed to the next generation.
