Gyuto 250mm "Hviske" Honyaki Spicy White
This first release from Erik Gullikson is an absolute blockbuster. A beautifully forged Honyaki blade with an incredibly fine convex geometry. Super thin and delightfully sharp the edge profile is a continuous, subtle curve from heel to tip. A tall blade, 60mm, the spine is tapered and features a gentle santoku tip. It’s a smooth operator on the cutting board with great balance and ergonomics.
Erik has spent many hours developing his own etching and polishing technique that brings a sensational mirror polish with exceptional contrast. The beautiful hamon, like a wisp of smoke traversing the spine of the blade, pops of the blade with exceptional definition and character. Within the hamon a few forge marks can be found, a subtle reminder of those hammer strikes that made this beautiful blade.
The handle body is shaped from a piece of ancient bog oak, its accented with a nickel spacer that sits between the bog oak and the geometric G10 bolster. The spacer then extends the length of the handle and is fastened with stainless steel rivets. It’s an incredibly contemporary design with an industrial aesthetic that is seemingly in opposition to the classic honyaki style and yet it works very nicely.
Overall, the fit and finish on this piece is incredibly well executed. The blade feels delight full in the hand. There are no rough elements from the spine to the choil and every detail on the handle is beautifully fixed and smooth to the touch.
Exceptional work, outstanding!
Product Specification
Blade Type: Gyuto
Edge Length: 250mm
Spine Heel: 4.75mm
Spine Mid: 1.9mm
Spine Tip (20mm before): 0.9mm
Blade Height: 60mm
Weight: 236g
Cutting Edge Steel: 26C3
Stainless: No
HRC: 65
Blade Construction: Honyaki
Blade Finish: Mirror Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Bog Oak, Nickel, Stainless Rivets, G10
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.
