Gabe Mabry of Doberman Forge in Albemarle, North Carolina crafts each knife with a combination of technical precision and a deep understanding of culinary performance. Drawing on his background in professional cooking, Gabe designs and grinds every blade by hand to achieve balance, control, and cutting efficiency.
This gyuto is forged from 80CrV2, a high-performance carbon steel favored for its strength, resilience, and reliable edge retention. Comparable in character to 5160 and 52100, 80CrV2 offers excellent toughness while maintaining fine edge stability. Each blade is heat-treated to approximately HRC 61 to optimize hardness without sacrificing durability.
The profile follows a modern gyuto form with a slightly flatter section toward the heel for push cutting and a smooth gradual curve leading to a well-defined tip. The geometry is clean and purposeful, offering predictable performance across a wide range of prep tasks.
The full tang construction is fitted with dyed stabilized burlwood scales shaped for comfort and stability in hand. Each handle shows unique color and figure variations, adding subtle character to the piece without distracting from its functional intent.
Care and Maintenance
80CrV2 is a high carbon steel and will develop a natural patina over time. To prevent rust, wash and dry the knife thoroughly after each use and avoid soaking. Apply a light coat of camellia or mineral oil if storing for an extended period. Use only soft cutting boards such as wood or high-quality plastic and avoid contact with bones, frozen foods, or hard surfaces. Regular honing and occasional sharpening on quality water stones will keep the edge performing at its best.
