100 Knives - Wayo Chef 33/100 Bazilion100 Knives - Wayo Chef 33/100 Bazilion100 Knives - Wayo Chef 33/100 Bazilion100 Knives - Wayo Chef 33/100 Bazilion100 Knives - Wayo Chef 33/100 Bazilion100 Knives - Wayo Chef 33/100 Bazilion100 Knives - Wayo Chef 33/100 Bazilion100 Knives - Wayo Chef 33/100 Bazilion100 Knives - Wayo Chef 33/100 Bazilion100 Knives - Wayo Chef 33/100 Bazilion100 Knives - Wayo Chef 33/100 Bazilion100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
100 Knives - Wayo Chef 33/100 Bazilion
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100 Knives - Wayo Chef 33/100 Bazilion

$630.00
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100 Knives - Wayo Chef 33/100 Bazilion
$630.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Apex Ultra - Core Steel, Mixed Alloys - Cladding
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
Apex Ultra - Core Steel, Mixed Alloys - Cladding
Handle Material
Micarta, Tasmanian Blackwood
Bevel
Double
Edge Length
230mm
Overall Length
370mm
Spine Thickness Heel/Mid
3.2mm/2.6mm
Blade Height @ Heel
60mm
gWeight
223g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read
Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Craftsmanship Without Borders

Craftsmanship Without Borders
At Chef’s Edge, we believe that world-class craftsmanship knows no borders. While Japan remains the heart of our collection, we also work directly with some of the most respected blacksmiths from across the globe, including makers in Poland, England, the United States, Australia, and beyond.

Each knife we select is made by hand, forged with purpose, and built to perform, whether it comes from a traditional Japanese forge or a small, modern workshop on the other side of the world.

We’re proud to showcase a global community of artisans who share a singular dedication to quality, precision, and the art of the blade.

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