Gyuto 265mm AEB-L Wabi Sabi


Forged by American master craftsman Jim Dobbler this 265mm Gyuto features sleek and classy profile with a rigid tapered spine. At the edge the knife is about 25% flat, with a lovely belly that ends in a tight curve before the tip. The blade feels very comfortable on the board with a satisfying weight and balance. The profile lends itself well to push/pull cuts and will rock comfortably for those rock choppers. Balanced for a pinch grip, equilibrium can be found at the “Dobbler Made” mark.

The blade is forged in AEB-L stainless steel, a very high quality steel with great edge retention and hardness (64HRC). Featuring a subtle hollow grind geometry the blade is very sharp and performs exceptionally well for fine slicing, while still making its way through more robust produce with ease. The hollow grind is subtle enough to give the knife a razor sharp edge while not impacting food release considerably, its very balanced an a joy to use.

The handle is made from a combination of Arizona Ironwood, imitation ivory and patinated brass. The combination is stunning!

Fit and finish on this blade is of the highest standard and and the knife is a joy to use.

    Product Specification

    Blade Type: Gyuto

    Edge Length: 265mm

    Spine Heel: 3.2mm

    Spine Mid: 2.8mm

    Spine Tip (20mm before): 1.5mm

    Blade Height: 53mm

    Weight: 2.35g

    Cutting Edge Steel: AEB-L

    Stainless: No

    HRC: 64+

    Blade Construction: Mono Steel

    Blade Finish: Textured and Kurouchi

    Grind: Hollow

    Handle Construction: Hidden Tang

    Handle Materials: Arizona Ironwood, imitation ivory and patinated brass

    Handedness: Ambidextrous

    Saya Included: No

    Shipping & Returns


    We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.

    We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.


    At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.

    However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.

    In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.

    All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.

    Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.

    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 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.