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Home | The Bernal Cutlery Archives | Rolin Knives 210mm Gyuto Honyaki W2 Argentine Lignum Vitae

Rolin Knives 210mm Gyuto Honyaki W2 Argentine Lignum Vitae

$1,826.08
$1,826.08
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Hand forged and differently heat treated abura honyaki gyuto made from a fully convex W2 carbon steel blade with octagonal handle made from ebony handle with argentine lignum vitae ferrule and hand textured micarta spacer. Comes with walnut saya with a waxed thread tethered brass pin.

Abura honyaki knives are forged using a single piece of oil-quenched steel, offering a more forgiving hardening process while still achieving a very hard, fine-grained blade with excellent sharpness and edge retention.

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 210mm
Total Length: 381mm
Edge Length: 235mm
Heel Height: 58mm
Spine Thickness: 3mm
Weight:
Orientation: Ambidextrous

Blade Type: Honyaki
Steel Type: W2
Steel Hardness (HRC): 63.5
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Argentine Lignum Vitae

  • This is a honyaki forged carbon steel knife.
  • Honyaki knives are made from a single piece of high-carbon steel and require particularly attentive care.
  • Hand wash immediately after use and dry thoroughly with a towel. Do not air dry or place in the dishwasher. The fine steel and hardened edge are prone to rust and chipping if mishandled.
  • Use only on wooden cutting boards and avoid hard, dense ingredients that could cause micro-chipping. If you wouldn't bite into it, don't cut it with this knife.
  • Twisting, scraping, or lateral force will damage the edge.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$48.17
$48.17
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Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$104.83
$104.83
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Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$116.17
$116.17
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$82.17
$82.17
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$87.83
$87.83
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$56.67
$56.67

W2

Carbon (C): 0.85–1.15% | Manganese (Mn): 0.25–0.45% | Silicon (Si): 0.10–0.35% | Vanadium (V): 0.15–0.35%

W2 is a simple high‑carbon tool steel prized for hamon formation, fine edges, and easy sharpening. Commonly ~60–64 HRC, it takes a blazing sharp edge but is fully reactive and less stainless than 1095. Great for Japanese‑style knives and custom hamon work.

About Rolin Knives


Rolin Knives is the work of Nick Rolin, an independent American bladesmith working in San Francisco. He's known for his complexly ground high-performance kitchen knives. Working in small batches, Nick forges or laminates his own steels and carefully heat-treats, grinds, and finishes each blade himself. His knives are appreciated for their laser-like cutting ability, clean finishes, and sculpted wa-style handles. With a strong Japanese influence and an uncompromising attention to geometry and balance, Rolin Knives offer professional-level performance for cooks who value handcrafted precision.

See All Rolin Knives