Gyuto 240
1084 carbon · walnut & brass
Built for the pass at a Soho kitchen that goes through three services a day. Thin behind the edge, forgiving at the heel.
Delivered 2026
Kitchen blades forged to order by the third pair of Ferro hands, on the same anvil since 1947.
Commissions openLineage — since 1947
Tomas Ferro lit the forge the winter the steelworks laid him off. His daughter Maren widened the doorway and narrowed the bevels. Her daughter Edda runs it now — same hammer weights, same quench oil recipe, a grinder Tomas would not recognise and a waiting list he would not believe.
The making
1084 high-carbon steel, cut and squared. Every blade starts as a bar anyone could buy. It stops being ordinary here.
Brought to 800 degrees — cherry, not orange. Steel tells you its temperature plainly, if you have watched it for thirty years.
Bevels drawn freehand against a 2×72 belt. The grind decides how a blade moves through food; we chase it to a near-zero edge.
Finished on Belgian coticule, stropped, then tested on paper, tomato, thumbnail. If it hesitates anywhere, it goes back to the stone.
1084 carbon · walnut & brass
Built for the pass at a Soho kitchen that goes through three services a day. Thin behind the edge, forgiving at the heel.
Delivered 2026
1084 carbon · stabilised oak burl
A retirement gift. The recipient's initials are engraved inside the handle scales, where only the owner knows they exist.
Delivered 2026
1084 carbon · hammer-finished flats
The hammer texture is not decoration — the flats release whatever they cut. Made to mark the end of a butcher's apprenticeship.
Delivered 2025
Commissions
We take twenty commissions a year. You talk to Edda directly — about your board, your grip, what you actually cook. Then the forge does what the forge does, at its own speed.