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Home | Bernal Cutlery | Greenfield Gyuto 9" Chef Knife A2 Carbon Steel & Padauk

Greenfield Gyuto 9" Chef Knife A2 Carbon Steel & Padauk

$396.00
$396.00
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The Greenfield Gyuto is a blend of skilled hand labor and precise industrial methods; hand-finished with a convex geometry and hafted with rabbet-milled bolsters, and a durable and low-environmental-impact tropical hardwood. The blades are available as a non-stainless A2 tool steel alloy with good toughness and edge retention or in Swedish AEB-L stainless steel with fine edge formation, excellent stain resistance, and easy sharpening. 

The Greenfield Gyuto is tempered hard in the Japanese manner, but not too much so as to keep it from stepping up to the demands of a professional kitchen, and is ground thin with a convex face for smooth cutting and good food release referencing old Japanese and American hand ground chef knives. The quintessentially practical Yankee handle offers a comfortable, versatile grip and a strong construction which has not been manufactured since the days of the great knife-making towns of New England.
The Greenfield Gyuto pays double homage to the Greenfield neighborhood of Pittsburgh, Pennsylvania, where Bernal Cutlery co-founder Kelly Kozak grew up in the 70s and 80s. A daughter and granddaughter of Pittsburgh Steelworkers, she has long dreamed of bringing a connection to our work here at Bernal Cutlery with the history of American industry. 

 

Brand: Bernal Cutlery
Producing Area USA
Profile: Gyuto
Size: 9" / 229mm
Blade Type: Mono Carbon Steel
Steel Type: Carbon Tool Steel
Handle: Padauk with stainless bolster and brass pins
Total Length: 355mm
Edge Length: 231mm
Handle to Tip Length: 235mm
Blade Height: 51mm
Thickness: 3mm
Handle Length: 120mm
Weight: 198g
Hand Orientation: Ambidextrous
Saya: Sold Separately
HRC:

*Measurements are taken from random sample
Actual measurements of knife received may vary.

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Greenfield Gyuto 9" Chef Knife...

$396.00
$396.00
Sold Out