Gyuto 285mm Mono Apex Ultra "Iarla"
This handmade kitchen knife, crafted by the renowned bladesmith Erik Gullikson, stands as a true testament to the artistry and precision of traditional knife-making. Uniquely "one of a kind," this exceptional cutting tool embodies the classic gyuto profile, renowned for its versatility and fluid motion. The blade’s gentle radius from heel to tip allows for seamless push cuts and long, controlled slices, making it a prized possession for chefs and culinary enthusiasts alike. Whether in the hands of a professional chef or a dedicated home cook, the knife’s refined profile ensures every cut is as smooth and precise as possible. It’s more than a tool—it’s a partner in culinary excellence.
The craftsmanship of this knife extends beyond its profile, as its geometry showcases Gullikson’s meticulous attention to detail. Forged from Apex Ultra steel, a material revered for its performance and edge retention, the blade features a super-fine taper that grants a 285mm blade the agility of a far smaller knife. This fine taper creates an unparalleled feeling of control, balance, and responsiveness. The blade’s crater texture and hand-polished satin finish add an element of raw beauty and tactile sophistication. Every glance and touch reveal the mastery of the forging process, creating a blade that is not only a high-performance tool but also a work of art. This knife’s blend of functionality and aesthetic appeal reflects the dedication and passion that Gullikson pours into every blade he forges.
The handle is where tradition meets modern innovation. Erik’s flared coffin taper Rokakku Hanmaru-shaped handle is a standout feature, offering an ergonomic grip that’s as comfortable as it is visually striking. The heirloom-quality handle is composed of stabilized hornbeam and stabilized red maple burl, accented by geometric textured copper spacers. Hand-filed and faceted grooves in the copper provide additional grip and visual interest, elevating the handle to a level of luxury and craftsmanship rarely seen. One of the knife’s most groundbreaking innovations is the removable copper dowel at the butt of the handle, allowing the user to adjust the balance to their preference. With the dowel inserted, the balance point shifts 30mm forward of the choil, offering precision control. The result is a knife that feels lightweight, agile, and perfectly balanced, ensuring that every cut is executed with confidence and ease. This handmade masterpiece by Erik Gullikson embodies the perfect harmony of art, craftsmanship, and performance, destined to be cherished for generations.
In keeping with his tradition of naming his creations in Irish, Erik Gullikson has named this piece "Iarla," which translates to "Earl" in English. This name perfectly captures the regal beauty and noble character of the knife’s design, reflecting both its aesthetic splendor and its unparalleled performance.
Produktspezifikation
Klingentyp: Gyuto
Kantenlänge: 285mm
Spine Heel: 4.64mm
Wirbelsäule Mitte: 1.62mm
Wirbelsäulenspitze (vorher 20 mm): 0.8mm
Klingenhöhe: 61mm
Gewicht: 220g
Spitzenstahl: Apex Ultra
Edelstahl: No
HRC: 66
Klingenkonstruktion: Mono Steel
Klingenausführung: Satin Polish und Textured
Schleifen: Convex
Handle-Konstruktion: Hidden Tang
Griffmaterialien: Stabilised Hornbeam, Stabilised Red Maple Burl, Copper
Händigkeit: Ambidextrous
Saya enthalten: 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.
Produktpflege:
Reinigung : Von Hand mit warmem Wasser reinigen. Vermeiden Sie nach Möglichkeit, den Griff zu benetzen.
Schärfen : Wir empfehlen die Verwendung von Wetzsteinen zum Schärfen Ihrer Messer und eines Honstabs oder -stahls, um den Grat zwischen den Schleifsitzungen zu erhalten.
Reaktive Stähle : Reaktive Stähle wie Aogami Super, Apex Ultra oder einer der vielen hochwertigen deutschen und schwedischen Reaktivstähle sind anfällig für Rost, wenn sie nicht richtig gepflegt werden. In diesem Fall empfehlen wir, das Messer zwischen den Einsätzen trocken zu halten und bei längerer Aufbewahrung des Messers die Messerklinge mit Tsubaki-Öl oder einem anderen lebensmittelechten Öl abzuwischen. Dies verhindert zwar nicht die Bildung von Patina auf der Klinge, aber es verhindert Rost. Eine Patina kann ein schönes persönliches Merkmal Ihres Messers sein und hilft, die Rostbildung zu stoppen. Trocknen Sie Ihr Messer also zwischen den Einsätzen regelmäßig ab, lagern Sie es trocken und tragen Sie bei längerer Lagerung von Zeit zu Zeit etwas Tsubaki-Öl auf.
Ein Nachschlagewerk für Stahlsorten
Griffpflege : Wenn Sie ein Messer mit einem nicht stabilisierten Holzgriff haben, können Sie von Zeit zu Zeit Tsubaki-Öl oder ein anderes lebensmittelechtes Öl auf den Griff auftragen. Lebensmittelechtes Wachs kann sowohl auf stabilisierte als auch auf nicht stabilisierte Holzgriffe aufgetragen werden. Tragen Sie niemals heißes Wachs oder Öl auf, da Sie sonst den Griff verziehen oder beschädigen könnten.
