Description
Isal Triado spent years cooking at a high level before the tools in his hands became as interesting to him as the food on the plate. That curiosity led him to the forge. Now a full-time bladesmith based in Mataró, Barcelona, he crafts the kinds of performative knives he knows from the inside out: the ones that change how cooking feels.
The Blackwood Copper Gyuto is one of two inaugural pieces joining our collection. Forged from W2 high-carbon steel, differentially hardened, polished, and etched to reveal a beautiful hamon line, the 221mm / 8.7″ blade excels at long, precise slicing and chopping alike. The freehand-formed symmetrical convex bevel geometry delivers a versatile edge to the cutting board: mass and toughness at the rear for the heavy work, counterbalanced by an especially fine, needle-like tip built for the kind of delicate, detailed cuts that separate good prep from great prep. Silky, matte bevels seemingly painted by the damascus-like carbon migration within the W2 alloy contrast the textured, forge-finished flats above, which bear the marks of the blade’s hand-hammered origins.
At 6.5oz / 185g, the knife is nimble and precise, more laser than workhorse, with a slim, hard edge built for accuracy. A chef who has spent years behind the board knows the difference that geometry makes, and Isal designed this one accordingly. Fingers wrap around a dark piece of African blackwood sculpted to a Western-inspired wa form, its gentle curves and flat faces sitting naturally in the hand. Antiqued copper meets wood in an heirloom fit-up that completes a handle as thoughtfully crafted as the blade it carries.
A debut worth paying attention to.
