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Home | Japanese Kitchen Knives | Bernal Cutlery Fineline 210mm Wa-Gyuto A2 & Octagonal Bubinga

Bernal Cutlery Fineline 210mm Wa-Gyuto A2 & Octagonal Bubinga

€258,20
€258,20
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Bernal Cutlery's very own Fineline series is a thin hand-ground carbon steel Japanese-style chef knife designed for cooks who demand a precise, fine-cutting yet hardworking knife. The Fineline’s blade is tough for a blade of its weight, holds its edge well and is easy to sharpen. It's A2 tool steel has low reactivity for a carbon steel, making for an easy maintenance, non-stainless knife that takes a very keen edge.

Fineline is a blend of industrial processes and delicate handwork out of materials sourced from the United States and Japan. The hand-ground blade features a gentle convexity to the sides and remains thin behind the edge. Hand grinding on a water-cooled stone wheel is a time-honored method for shaping blades, providing the smoothest cutting feel and the best food release. Each Fineline knife has a hand-sharpened edge, finished on natural Japanese whetstones to bring out its full cutting potential. 

 

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:
Total Length:
Edge Length: 210mm
Heel Height: 50mm
Spine Thickness: 3mm
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type: A2
Steel Hardness (HRC): ~61
Maintenance: Some Attention
Handle Type: Japanese (wa)
Handle Material: Mono bubinga

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

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

€43,76
€43,76
Sold Out
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

€64,77
€64,77
Sold Out
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

€71,77
€71,77
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€50,77
€50,77
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€59,52
€59,52
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,01
€35,01

A2

Carbon (C): 0.95–1.05% | Chromium (Cr): 4.8–5.5% | Molybdenum (Mo): 0.9–1.4% | Vanadium (V): 0.15–0.50% | Manganese (Mn): 0.5–1.0% | Silicon (Si): 0.2–0.4%

A2 is an air-hardening tool steel prized for toughness and dimensional stability. In knives it’s typically run ~58–61 HRC, holding a durable working edge while resisting chipping better than high-carbide stainless. Edge retention is mid-pack, but A2 shines with easy sharpening and resilience for hard-use outdoor blades and large kitchen knives.

About Bernal Cutlery Manufactory

San Francisco, California, USA

In addition to our retail and sharpening services, Bernal Cutlery is steadily growing our in-house manufacturing department, expanding our ability to design, prototype, and produce small-batch knives. Lead by Blacksmith Elias Sideris and co-founder Josh Donald, this work is deeply connected to our longstanding relationships with craftsmen and workshops around the world.

Alongside our in-house production, our collaborations with some of our favorite makers allow us to develop unique offerings that reflect shared values of craftsmanship, material integrity, and tradition. These partnerships are central to our mission: to honor the cultural history of cutlery while also contributing to its future.

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