Prototype Greenfield gyuto with D2 carbon steel blade and old Honduran rosewood handle. We loved the performance of D2, both for hand sharpening and for use, but its ability to be ground was awful and we discontinued them after the first series in 2023.

This knife is from the original first Greenfields created in different steels which were tested against each other, it has been hand sharpened 3 times and is finished at a combination of Takarazukushi 4000 and Kitayama 8000 grit, we settled on 4000 for the D2 and found it to hold an edge a very long time with very little deformation. We chose D2 for the first run of Greenfields for release in late 2023 but underestimated the difficulty in grinding them and discontinued this steel in favor of A2 which is less wear resistant but performed nearly just as well as the D2.

The Greenfield Gyuto is tempered hard in the Japanese manner, but not too much so as to keep it from stepping up to the demands of a professional kitchen, and is ground thin with a convex face for smooth cutting and good food release referencing old Japanese and American hand ground chef knives. The quintessentially practical Yankee handle offers a comfortable, versatile grip and a strong construction which has not been manufactured since the days of the great knife-making towns of New England.

The Greenfield Gyuto pays double homage to the Greenfield neighborhood of Pittsburgh, Pennsylvania, where Bernal Cutlery co-founder Kelly Kozak grew up in the 70s and 80s. A daughter and granddaughter of Pittsburgh Steelworkers, she has long dreamed of bringing a connection to our work here at Bernal Cutlery with the history of American industry. To read more about how this knife came to be click here.