Description
From Graz, Austria’s Tobias Hangler comes a gyuto that will satisfy the most exacting requirements at the chef’s cutting board, and look exceptionally good doing it. Forged by hand in Tobias’ studio from his own damascus-clad steel formula, this Amboyna Damascus Gyuto delivers a thin, razor-sharp edge of ApexUltra tungsten-carbon steel in a profile designed to excel across every cut in the kitchen.
The high-performance core steel was developed from the ground up by the artist himself; Tobias holds a master’s degree in metallurgy in addition to being an accomplished and highly skilled bladesmith. Etched to a dark, matte finish, the ApexUltra edge is hardened to 66 HRC and remains especially slim from heel to tip, slimming from over 5mm wide out of the handle to just 1.5mm one inch from the tip, and further still before culminating at a needle-like tip. Expertly honed convex bevels ensure optimal food release and cutting performance. From the rounded spine downward, 60-layer damascus and a vein of pure nickel, used to inhibit carbon diffusion, present a dense, swirling façade.
At 217mm / 8.4″ in blade length and 365mm / 13.8″ overall, the knife balances roughly one inch forward of the 54mm-tall heel, feeling steady and assured in the hand at 7.3oz / 208g, the power of a true kitchen workhorse immediately apparent. The full-distal taper along the spine makes for a versatile and dynamic tool, while rigidity is maintained throughout its length. Providing comfort, control, and an unmistakable sense of occasion, Tobias crowns this one-of-a-kind chef knife with a head-turning two-tone amboyna burl handle, its warm, swirling figure set off by a sculpted nickel silver bolster.
