Gyuto 240mm Wrought Iron Clad Apex Ultra By Jonas Johnsson
Sticking with our friends in Sweden for this MCX Gyuto, but this time its Jonas Johnsson who has produced the blades for us. These blades take full advantage of that super tough Apex Ultra steel with what can only be described as a laser geometry.
Clad in wrought iron with a satin polish and light etching to bring out the structure of the wrought iron. The super tough Apex Ultra steel peeking out from under that rustic wrought iron cladding. This is certainly a Ying and Yang composition with some of the most hi-tech steel around paired with rustic old wrought iron.
The profile is the classic MCX profile, inspired by the likes of Massamoto, and Benjamin Kamon. A tall, pointed profile, a perfect all-rounder.
The handle is a new design, combining the trade mark Isasmedjan stacked Birch Bark with the MCX tapered Rokkaku Hanmaru shape and a brass bolster to set it off. Classy and comfortable to use.
Product Specification
Blade Type: Gyuto
Edge Length: 240mm
Spine Heel: 2.43mm
Spine Mid: 2.02mm
Spine Tip (20mm before): 0.95mm
Blade Height: 53mm
Weight: 179g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC: 66+
Blade Construction: 3 Layer (San Mai)
Blade Finish: Acid Etched (Forced Patina) and Matte Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Burnt Oak, Birch Bark, Brass
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.
