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DP Custom Knives SG2 Gyuto 225mm

$2,690.00 NZD

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese SG2, also known as R2 steel, is a high-end, powder metallurgy stainless steel and one of the finest knife-making steels available in Japan. It is a favorite of many for its exceptional hardness and edge retention. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Chefs Edge - Handmade Japanese Kitchen Knives

A little about me – my name is Dmitriy Popov. I have recently moved to the beautiful Central Coast NSW after leaving in Western suburbs of Sydney for 12 years. I have always been fascinated by edged tools and in 2011 have taken a plunge into knifemaking, which has consumed my life ever since.

This creative outlet has allowed me to embark on the search for perfection, both in my design and knifemaking skills. I have been very fortunate to have my work discovered by people that appreciate knives and edged tools and I enjoy creating unique, beautiful and practical knives for my customers. I have been honored with multiple awards over the years and am a member of the Australian Knife Art Association.

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Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

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