Klassisches Puddeleisen SanMai Gyuto

Verkäufer Birch & Bevel


Apex Ultra-Kohlenstoffstahl, verkleidet mit wunderschönem Puddeleisen. Eine Puddeleisene Klinge hat eine rustikale Schönheit. Die natürliche Textur des Schmiedeeisens hat ein streifiges Maserungsmuster, das einem schönen Stück Holz ähnelt. Glatt poliert und mit Säure geätzt, um die schönen schwarzen Einschlüsse und die natürliche Variation des Eisens zum Vorschein zu bringen.

Eine perfekt ausbalancierte, geschmiedete, sich verjüngende Klinge, die oberhalb der Ferse angenehm dick und an der Spitze dennoch ultradünn ist. Die Walkschliff-Geometrie und die superdünne Hinterkante machen die Arbeit mit dieser Klinge zum Traum. Apex Ultra ist ein neuer hochleistungs Messerstahl, der diesen Klingen die optimale Härte und Schnitthaltigkeit gibt, die man in einem High-End Küchenmesser sucht.

Wir denken, dass dies nahezu das perfekte Gyuto ist.

Ein klassischer Rokkaku-Hanmaru Birch and Bevel Griff aus Mooreiche, gestapelter Birkenrinde und Messing, kombiniert mit wunderschönen Puddeleisen, laminiert auf der Apex-Ultra Schneidlage ergibt ein unbestreitbar edles und schneidfreudiges Küchenmesser.

Product Specification

Blade Type: Gyuto

Edge Length: 230mm | 250mm

Spine Heel: 3,5mm | 3,5 mm

Spine Mid: 1,9mm | 1,9 mm

Spine Tip (20mm before): 1,1mm | 1,1 mm

Blade Height: 51mm | 57mm

Weight: 185g | 205g

Cutting Edge Steel: Apex-Ultra

Stainless: Nein

HRC: 66

Blade Construction: 3 Schichten (San Mai)

Blade Finish: Matte Politur und Säuregeätzt (Zwangspatina)

Grind: Konvex

Handle Construction: Versteckter Tang

Handle Materials: Eiche, Birkenrinde, Messing

Handedness: Beidhändig

Saya Included: Nein

Shipping & Returns


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.


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.