Well rounded in more ways than one, this hand-filling 255mm gyuto by Dmitriy Popov of Australia is big, boldly styled, and built for daily cooking. Forged at the hands of this talented Ukranian chef and bladesmith who calls Sydney home, the 10″ blade features an especially thin, razor-sharp edge of V-Toku2 high-carbon steel between outer jackets comprised of pure copper layered under stainless steel. Etched in coffee to a deep black, the V-Toku2 contrasts the hand-sanded copper and satin sheen of the stainless portions of the primary bevels, all beneath dark, forge-finished flats that bare the hammer marks of the object’s hand-hammered origins. Balancing a finger’s width in front of the blade’s 55mm-tall heel, this large, handsome cutting tool is steady, natural, and nimble in the hand. For every chop and every slice, a dynamic blade that remains tough and rigid in the rear while becoming increasingly slim and flexible towards the tip is versatile enough for the most delicate detail work, and powerful enough for the biggest ingredients. Glass thin, the needle-like tip is as fine as they come. With a nearly invisible secondary edge bevel, the near-zero edge is sharpened on whetstones and honed to move through any ingredient with ease. Comfort and control are enjoyed via a long, traditionally shaped shield-style wa handle, rounded along the bottom and faceted on the top and sides. Tapering slightly from back to front, the handle is capped with a ferrule and a collar of carbon fiber. A custom wooden saya with copper pin is included.