Gyuto 245mm Damascus clad 52100 SanMai Integral
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Crafted by artisan bladesmith Niko Nicolaides. This knife is more than just a kitchen tool – it's a fusion of craftsmanship and innovation that promises to enhance your cooking experience.
With a 245mm edge length, the Gyuto offers a balanced blend of precision and versatility. Consistently thin and subtly tapered at the spine, the knife slices through material with ease. It feels balanced, light, and very nimble.
Meticulously designed, the Gyuto features a Nicolaides’s signature forged integral bolster that balances aesthetics and performance. The blade is a masterpiece itself, made from house-made San Mai steel – a combination of a 52100 core and 125 layers of Damascus. With a tough and hard 63 HRC cutting core, you can be assured of long-lasting sharpness. Convex ground and laser thin for a balance between cutting performance and food release, this is beauty and cutting performance packaged together.
The acid-etched finish emphasizes the subtle beauty of the Damascus. The handle, crafted from Box Elder Burl and G10, offers both style and functionality. Together, with the ergonomics of the forged integral bolster, it’s a perfect pairing.
Whether you're a chef or a home cook, this Gyuto promises to elevate your cooking experience, turning each cut into a precise and flavourful moment.
Product Specification
Blade Type: Gyuto
Edge Length: 245mm
Spine Heel: 2.45mm
Spine Mid: 2.15mm
Spine Tip (20mm before): 1.34mm
Blade Height: 48.34mm
Weight: 211g
Cutting Edge Steel: 52100
Stainless: No
HRC: 63
Blade Construction: 3 Layer (San Mai)
Blade Finish: Acid Etched (Forced Patina) and Satin Polish
Grind: Convex
Handle Construction: Integral
Handle Materials: Box Elder Burl
Handedness: Ambidextrous
Saya Included: No
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
