Prototype Greenfield Gyuto 9″ Chef Knife W2 Carbon Steel Antique Honduran Rosewood

This prototype is done with an oil quenched W2 carbon steel which we found very easy to sharpen with a smooth crisp cutting feel working well at a very fine finish. W2 is well known for it’s ability to take a hamon and these show slight auto-hamon pattern from the oil quench.

This knife is from the original first Greenfields created in different steels, which were tested against each other. It has been hand-sharpened 3 times and is finished at a combination of Takarazukushi 4000 and Kitayama 8000 grit.

The Greenfield Gyuto is tempered hard in the Japanese manner, but not too much so as to keep it from stepping up to the demands of a professional kitchen, and is ground thin with a convex face for smooth cutting and good food release referencing old Japanese and American hand ground chef knives. The quintessentially practical Yankee handle offers a comfortable, versatile grip and a strong construction which has not been manufactured since the days of the great knife-making towns of New England.

The Greenfield Gyuto pays double homage to the Greenfield neighborhood of Pittsburgh, Pennsylvania, where Bernal Cutlery co-founder Kelly Kozak grew up in the 70s and 80s. A daughter and granddaughter of Pittsburgh Steelworkers, she has long dreamed of bringing a connection to our work here at Bernal Cutlery with the history of American industry. To read more about how this knife came to be click here.