TU NGUYEN 52100 RAINBOW DAMASCUS KIRITSUKE GYUTO 210 MM WITH EBONY & HORN HANDLE

Hand-forged by Tu Nguyen in Hanoi, Vietnam, this 210mm kiritsuke gyuto combines a 52100 carbon-steel cutting core with expressive rainbow Damascus cladding, a black acid-etched finish, and a traditional ebony and horn handle.

Choose your exact knife: Select Knife 1–Knife 6 to see the two photos of that individual knife. You will receive the selected knife. The original gallery photos are retained for reference and show a previously sold knife. Each available knife has its own Damascus pattern, ebony grain and natural horn colour.

The K-tip profile provides the versatility of a chef's knife with a fine point for detailed work. Its approximately 52mm-tall blade gives comfortable knuckle clearance and plenty of usable surface area for preparing vegetables, boneless meat and fish.

Our hands-on experience

We have used this knife in our own kitchen, and its performance lives up to its appearance. The 52100 core held its edge well through regular cooking, while the blade's grind helped ingredients separate from the face more readily than they do with many thin, highly polished knives.

It cuts cleanly without feeling overly delicate and offers the practical food release we look for in an everyday chef's knife. The rainbow Damascus is distinctive, but this is an accomplished cutting tool rather than a knife that relies on appearance alone.

An honest note about the finish

The black acid-etched finish provides some initial protection against oxidation, but it is not permanent and does not make the blade stainless. With use, the dark finish can gradually fade or wear, particularly within the darker sections of the rainbow pattern.

This happened on the knife we personally tested. It did not affect cutting performance, and the blade continued to look attractive, but customers should expect the finish to evolve rather than remain completely unchanged.

The exposed 52100 cutting core is reactive carbon steel and can develop a natural patina. Wash the knife by hand and dry it immediately after use.

Handle

The dark ebony handle is paired with a natural horn ferrule, creating a restrained counterpoint to the colourful blade. Natural variations in the wood and horn are part of the character of a handmade knife.

Who this knife is for

• Cooks who value good edge retention from 52100 carbon steel
• Anyone looking for a versatile 210mm K-tip chef's knife
• Those who appreciate a grind that encourages food release
• Owners comfortable with the care required by reactive carbon steel
• Cooks who want handmade construction and an individual appearance

This knife is less suitable for someone who wants a dishwasher-safe knife, a maintenance-free stainless blade, or a decorative finish that will remain completely unchanged.

Specifications

Care instructions

• Hand-wash only and dry immediately.
• Do not leave the blade wet or resting against acidic foods.
• Apply a small amount of food-safe knife oil before extended storage.
• Expect the core steel to develop a patina and the black acid etch to soften with use.
• Do not cut bones, frozen food or hard shells.
• Avoid twisting or lateral force through the fine K-tip.