Skip to product information
1 of 4

Brian Hanson Knives

Sold Custom Gyuto 2105mm (8.2") - Wrought Iron and Curly Walnut

Sold Custom Gyuto 2105mm (8.2") - Wrought Iron and Curly Walnut

Regular price $625.00 USD
Regular price Sale price $625.00 USD
Sale Sold out

The Wrought Iron used for the cladding on this blade, was sourced from a 100+ year old Wagon Wheel that had been sitting in my Mother's Garden for a few decades. A generous donation was made and I've had the privilege to incorporate this piece of history onto my knives. A 16 layered Damscus Core, offers a beautiful cutting edge that compliments the unique grain texture provided by the wrought iron. A pure Nickle shim was used between the cladding and core to prevent carbon migration.

This blade has a forged distal taper and the forged texture has been left along its spine. Thinned to be an absolute laser in the kitchen, this knife will offer a cutting experience I'd describe as effortless. It is suggested you keep this in consideration while using this knife, as reckless chopping may damage the cutting edge. This is the style of knife I grew to love during my time working as a cook in fine-dining kitchens.

The Handle is of an exceptional piece of Curly Claro Walnut that has been stabilized, with African Blackwood. It was love at first sight when I first spotted the amazing curliness of this piece of walnut and have been honored to use it in my knives. There is a slight taper from the end to the ferrule that provides a secure hold when the hand gets wet or oily. This along with Scalloping of the handle end is only offered on my premium knives for an exceptional experience.


Hand forged Wrought Iron and a Damascus Core of 1084 + 15n20. This billet was forged welded in-house.

Handle Material: Curly Walnut (Stabilized) and African Blackwood

Height at the heel: 55mm (2.2")

Blade Length: 210mm (8.2")

Total Length: 14"

Weight: 5.7 ounces


Spine Thickness Measurements:

Above Heel: .125"

Mid Point: .075"

1" From Tip: .060"

Care information

The cutting edge is Carbon Steel, so it will rust if not maintained.

Clean with a soft towel and thouroughly dry after use.

Rinse with water or sanitzier after cutting acidic foods such as citrus, tomatoes, or fruit. The acid will discolor the metal.

The handle is of natural wood and should be treating with some consideration.

I recommend Tsubaki Oil to be used with the Blade and Wood, Mineral Oil is an alternative.

Never place in the dishwasher.

View full details