Leszek Sikoń San Mai Damascus Gyuto 200mm

$1,075.00 USD

Knife Information

*We have several of these knives available, each have very slight variations in blade finish*

"Originally from Poland, I came to the UK 14 years ago. I earnt a decent living as a middle manager in the retail yet this career left me feeling wholly unfulfilled. I knew that I wanted to create something that would last.  I was used to getting dirty and working with my hands – so I was thrilled to learn that Hereford College of Arts ran a blacksmithing course. The next thing I knew, I’d quit my job and started training.

Since then I produced a series of superb artisan tools and knives, using age-old skills to produce modern objects of desire. My inspiration comes from the history and the traditional methods, getting to grips with hammer, tongs, and fire. For having these skills has paid off more than a career in retail ever would."

STEEL BREAKDOWN – Spicy White is a High-Carbon Steel, hardened to 64HRC by Leszek. It has great edge retention and toughness, and has been etched for corrosion resistance. 


Style: Gyuto
Blade Length: 200mm
Overall Length: 325mm
Weight: 215g
HRC 65
Blade Height @ Heel: 56mm
Bevel: Double
Spine Thickness @ Heel: 3.5mm
Spine Thickness @ Mid: 2mm
Spine Thickness 1cm from tip: 0.8mm
Blade Material: Spicy White Carbon Steel 
Handle Material: Reclaimed Oak (From a 200yo Manor in Suffolk)


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

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.


Leszek Sikoń

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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