A beast of a gyuto by Australian bladesmith James Oatley, dressed in purple, ready to dominate the kitchen with power and grace. Tough, short, subtly convex bevels of stainless-clad san mai with a hard, thin, razor-sharp edge of V-Toku2 carbon steel provide the workhorse durability balanced with precise and refined geometry to tackle every cut, from the most demanding to the most detailed. A slim, near-zero edge and fine, pointed tip combined with the knife’s weight and forward-leaning balance will help this blade perform a bit like a double-bevel deba, with a tall heel and gyuto-leaning edge profile suited to chopping jobs at the same time. Dark, forged-finished flats show each purposefully placed hammer mark imprinted by James at his studio in Sydney, while the bevels receive a silky, hand-sanded, high-polished finish for cutting performance. Nicely rounded at the spine and choil, together with a robust, octagonal wa-style handle in purple-dyed and stabilized maple wood, offer comfort and control in any grip. Domed and hand-peened, a single bronze pin allows for handle removal in the case that maintenance is needed.