Mattia Borrani 8.2" Gyuto AEBL Stainless Steel

Here is our twist on the classic Gyuto, the Japanese version of a Western chef's knife. Employing full tang construction but slightly thinner (.085") than the traditional Western chef's knife, it is a perfect multipurpose knife for slicing vegetables and proteins as well as using the heal for chopping or push cutting. Featuring excellent geometry, full distal taper, and convex bevel for outstanding performance and food release. When using push and pull cuts, the Gyuto is perfect for use on a variety of proteins because of its thin and sharper edge.

The AEB-L stainless steel blade is a workhorse in the kitchen and can stand up to the most demanding jobs. AEB-L has great edge retention, durability, and toughness, and since the grain structure of the steel is so small, it is also very easy to sharpen.

Mattia Borrani knives are made in Petaluma, California just north of San Francisco. He is co-owner of Begg knives famous for their high-end custom folding knives. His kitchen cutlery line is born from a love of cooking, having spent years as a cook in a former life. They are ground thin, satin finished and are using unique patterned micarta in the handles that are made in Sacramento by Gregg Hansen.

Mexican Blanket Handle: Black Paper Micarta +  Gcarta "Mexican Blanket" Handle + Black & Red G10 Liners

Black Snake Handle: Ivory Juma Bolster + Elder Burl Spacer + Black Snake Juma Handle + White & Burgundy G10 Liners