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Brian Hanson Knives

Sold - Custom Gyuto 210mm (8.2") - Yu-Shoku and Ebony

Sold - Custom Gyuto 210mm (8.2") - Yu-Shoku and Ebony

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

The steel used in this blade is called Yu-Shoku by Takefu Special Steel in Japan. The cladding is a Mokume-Gane of Copper, Brass, Nickle and Stainless Steel that plays with the light in true brilliance. From my careful forging of the distal taper along the blade, the layers of the Mokume-Gane gains eye-catching distortion.

V-Toku2 is the core steel used for the cutting edge. A steel with few impurities that is renowned for its toughness while at a high hardness of 64 HRC. The added tungsten carbides provide a wicked sharp edge that will retain its edge exceptionally. This blade as been thinned substantially to be a true laser in your kitchen prep. It is suggested you keep this in consideration while using this knife, as reckless chopping may damage the cutting edge.

The Handle is of Gabon Ebony, a truly exceptional black wood, and Holly that has been stabilized. A play on a black and white handle idea I've been thinking of, the Holly provides almost Ivory tones contrasting with the black of the ebony. 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 Yu-Shoku w/ a V-toku2 Carbon Steel Core. Yu-Shoku is a prelaminated premium Japanese steel by Takefu. *64 HRC*

Handle Material: Gabon Ebon and Holly (Stabilized)

Height at the heel: 52mm (2.1")

Blade Length: 210mm (8.2")

Total Length: 13.5"

Weight: 6.0 ounces


Spine Thickness Measurements:

Above Heel: .125"

Mid Point: .075"

1" From Tip: .050"


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.

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