• Gyuto 225mm AEB-L Orbital, Gidgee & Double Black canvas Micarta
  • Gyuto 225mm AEB-L Orbital, Gidgee & Double Black canvas Micarta – detail view
  • Gyuto 225mm AEB-L Orbital, Gidgee & Double Black canvas Micarta – side profile
  • Gyuto 225mm AEB-L Orbital, Gidgee & Double Black canvas Micarta – handle detail
  • Gyuto 225mm AEB-L Orbital, Gidgee & Double Black canvas Micarta – blade close-up
  • Gyuto 225mm AEB-L Orbital, Gidgee & Double Black canvas Micarta – view 6
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Gyuto 225mm AEB-L Orbital, Gidgee & Double Black canvas Micarta

Gyuto 225mm AEB-L Orbital, Gidgee & Double Black canvas Micarta

By Dan Bidinger

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Dan Bidinger

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This exquisite, one-of-a-kind kitchen knife is the embodiment of masterful craftsmanship by artisanal knife maker Dan Bidinger. Inspired by the iconic Gyuto, it showcases a contemporary twist that sets it apart from traditional silhouettes. The blade features an aggressively tapered height, ensuring a robust spine that translates into a powerful and confident action on the cutting board. Whether you are slicing through delicate herbs or tackling dense root vegetables, the knife’s profile supports precise control and effortless maneuverability. The artistry in this design reflects Dan’s dedication to creating both beautiful and functional blades, resulting in a culinary tool that feels like an extension of the chef’s hand. His attention to detail can be seen in every inch of the knife, from the elegantly contoured spine to the carefully finished edge.

At the heart of this blade is Dan’sa Bidinger house favourite, AEB-L premium stainless steel—widely admired for its high sharpness potential and impressive edge retention. The thin convex bevels, paired with a tapering spine thickness, accentuate the blade’s ability to glide through ingredients with minimal resistance. This refined geometry, combined with the highly tapered profile, elevates overall performance and makes the knife exceptionally agile. AEB-L steel is known for its fine grain structure, which allows for an acute edge that stays sharper for longer. For those curious about the deeper metallurgical qualities of this stainless steel, a quick search on the web will reveal why it has become a favored choice among bespoke knife makers. The fusion of superior materials and meticulous engineering ensures the blade can handle everything from precise slicing to more demanding tasks without sacrificing its razor-sharp edge or its timeless elegance.

Adding to the knife’s uniqueness is the handle—a classic hidden tang construction crafted from premium Australian ringed gidgee and double-black canvas Micarta. This striking combination provides a durable and elegant touch full of subtle contrasting tones and textures. The octagonal shape is both ergonomic and comfortable, allowing for a secure grip that reduces hand fatigue during extended use. Furthermore, the blade’s orbital finish lends a distinct visual appeal, making each piece undeniably original while emphasizing the knife’s handcrafted heritage. Together with its exceptional cutting performance, this finish distinguishes the knife as a remarkable statement piece in any kitchen. Ultimately, every aspect of this creation—from the distinctive geometry to the masterful handle design—demonstrates Dan Bidinger’s commitment to excellence, resulting in a rare and extraordinary tool that you’ll cherish for years to come.

Product Specification
  • Blade Type:
  • Overall Length: 365mm
  • Edge Length: 225mm
  • Spine Heel: 4.55mm
  • Spine Mid: 3.19mm
  • Spine Tip (20mm before): 1.46mm
  • Blade Height: 60.87mm
  • Weight: 248g
  • Cutting Edge Steel:
  • Steel class: Stainless
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Brushed
  • Grind:
  • Handle Construction:
  • Handle Materials: Gidget, Double Black canvas Micarta
  • Handedness: Ambidextrous

Blade type

Gyuto

牛刀

The Japanese take on the Western chef's knife, and the most versatile blade in a modern kitchen. A gyuto carries a long, gently curved edge — most often 210 to 270 mm — that allows both push cuts and a rocking motion, with a pointed tip for fine work and enough height at the heel to keep knuckles clear of the board. It handles proteins, vegetables, and herbs without complaint, which is why most cooks reach for it first.

Compared with a European chef's knife, the gyuto is usually thinner, harder, and lighter, ground to a finer edge that rewards good board technique and regular honing. That same thinness is the trade-off: the edge is less forgiving of bone, frozen food, and twisting cuts, and it asks for a little more care in maintenance in exchange for its keenness.

View full knife type guide →

Cutting edge steel

AEB-L

Fine-grain martensitic stainless steel

Typical HRC
60–63
Corrosion class
Stainless
Production
Conventional
Origin
Sweden (Uddeholm)

AEB-L is the original fine-grain razor stainless — a steel developed for safety razor blades and rediscovered by knifemakers as one of the most refined stainless choices available. About 0.67 percent carbon and 13 percent chromium, with very low impurity content, allow the steel to take a near-carbon-grade edge while remaining genuinely stainless.

In a custom or boutique kitchen knife AEB-L typically lands at 60–62 HRC, sharpens with the easy feel of a clean carbon, and produces a polished apex that holds an edge longer than its modest carbide content might suggest. Toughness is exceptional: at 62 HRC, AEB-L compares well to 52100 at the same hardness in published toughness data, which is the point that contemporary metallurgical writing on the steel has emphasised. It is the steel that taught a generation of makers that stainless need not feel coarse.

AEB-L is heavily used in the modern American custom scene and is an honest answer to the cook who wants the feel of a clean carbon without the maintenance burden. Among the makers Modern Cooking carries, Lew Griffin and Oliver Märtens work in AEB-L. It is closely related to Sandvik 13C26 and a direct ancestor of 14C28N.

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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