Bocuse D'Or Damasteel Gyuto 250mm Integral


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This beautiful 250mm Gyuto from Swedish bladesmith and professional chef Fredrik Spåre was made as part of a set of three knives to celebrate the Bocuse D’Or. One of the blades, a Sujihiki, was given to Sweden’s contender Chef Jimmi Eriksson, this Gyuto was the second of the three knives made and Fredrik still holds the third. Named for the famous French chef Paul Bocuse, the Bocuse D’Or is a biennial world chef championship. The event takes place each year in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.

Each of the three blades feature beautiful integral forged handles with masur birch burl and brass accents, highly polished brute de forge along the spine and a stunning Damasteel Damascus completes, what is a truly beautiful tribute to one of the chef world’s top events.

This Gyuto features a lovely profile that delights on the cutting board. A large flat section (approximately 35%), which is angled towards the tip slow ascends in a subtle curve. A relatively classic design with Fredrik’s subtle touch. A 5mm thick spine tappers down to a sub 2mm thickness before hitting the needle like tip.

Each of the three knives feature a different handle profile and, giving a nod to our very own MCX collaboration with Fredrik, this knife features the same Rokaku Hanmaru or hex-round handle. A love piece from Fredrik, celebrating food and cooking with a masterfully crafted example of the king the kitchen, the Gyuto.

Product Specification

Blade Type: Gyuto

Edge Length: 250mm

Spine Heel: 5mm

Spine Mid: 3.24mm

Spine Tip (20mm before): 1.35mm

Blade Height: 51.6mm

Weight: 2.56g

Cutting Edge Steel: Mosaic Damascus

Stainless: No

HRC: 63+

Blade Construction: Damascus

Blade Finish: Brute de Forge and Acid Etched (Forced Patina)

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Masure Birch Burl

Handedness: Ambidextrous

Saya Included: Yes

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. 

Tips on sharpening you knives

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.