CHEF'S KNIFE - "GYUTO" - 19 CM - MAGASIN VIVANT!

"Gyuto" knife created by MAGASIN VIVANT! in partnership with the DAO VUA cooperative,

It is the equivalent of our Western chef's knives, an all-purpose knife that is just as useful for slicing vegetables as it is for preparing meat or fish,

Entirely handmade according to the principles of the "22 secret ancestral steps" of production, each piece is unique.

The carbon steel blade has a "Kurouchi" finish, meaning it is very raw; its appearance differs from one knife to another. PLEASE NOTE, carbon steel can rust, so be sure to read the maintenance method carefully.

• Blade: 19 cm (all measurements are approximate, varying between each knife)
• Thickness: 2 mm
• Total knife length: 33.5 cm
• Steel: 52100 CARBON: valued for its exceptional combination of hardness, wear resistance, and toughness (impact resistance)
• Hardness: 61+ HRC
• Handle: Vietnamese ebony
• Traditionally made in Vietnam by the Dao Vua Cooperative

HISTORY OF DAO VUA:

Vietnam, year 1288, during the second war against the Mongol Empire, General Tran Hung Dao retired to the Thai Binh province. He recruited and settled the 5 best blacksmiths in the country in the village of An Tiem to organize the production of weapons against the Mongol invaders.

For over 730 years, the village forge fires have never ceased to burn, and the sound of hammered metal resonates in the surrounding countryside. Since the war ended, the tradition has continued very discreetly through the production of knives and agricultural tools.

In 2016, the village organized itself to create the "Dao Vua Cooperative," a name given in tribute to Tran Hung Dao. The expertise of the elders, combined with the creativity of the younger generation, has restored the most ancestral Vietnamese forging method through "The 22 secret steps of production." Its mission is to popularize this traditional craftsmanship and share Vietnamese culture with the entire world.

From this ambition was born the Dao Vua knife, a knife made entirely by hand according to the multi-centennial technique, with contemporary shapes inspired by traditional Japanese blades.