Gyuto 230mm GoMai Stainless Clad Integral I-Beam Frame Handle Mamoth Ivory
This handmade kitchen knife is a true one-of-a-kind creation from the renowned French blacksmith Antoine Kniamen. A stunning fusion of Western and Japanese design, the knife's hybrid profile offers unparalleled versatility for both professional chefs and home cooks alike. The edge profile borrows from the Japanese Gyuto, but with a slightly more bellied curve, allowing for fluid rocking motions while still supporting precise chopping techniques. Taller than a traditional Gyuto, the additional height offers greater knuckle clearance and a more commanding presence on the cutting board. This dynamic blend of design elements results in a knife that feels equally at home slicing through delicate herbs or breaking down larger cuts of meat with ease. Whether on display in a fine dining restaurant or as a centerpiece of a home kitchen collection, this knife’s utility and elegance are unmistakable.
The knife's geometry is a masterclass in precision craftsmanship. It features a highly tapered spine that provides exceptional balance, making it feel nimble and responsive in the hand. This thoughtful design gives the user incredible control during use, offering the precision required for delicate tasks and the heft necessary for more demanding cuts. The finely shaped convex bevels further enhance its cutting performance by reducing friction as the blade moves through ingredients, ensuring smooth, effortless slicing. Food release is excellent, minimizing sticking and improving efficiency during prep work. The heart of the blade is forged from a composite steel, with a core of Apex Ultra—a high-carbon steel renowned for its edge retention—encased in layers of stainless steel and nickel. This construction not only provides superior cutting power but also ensures rust resistance and structural integrity. The black-etched finish, contrasted against the bright silver layers of nickel and stainless steel, creates a visually striking and highly functional work of art.
The handle is an equally impressive blend of artistry and engineering. Antoine’s signature "I-Beam" design features an intricately TIG-welded and polished integral bolster, offering a seamless transition from blade to handle. The scales are crafted from a rare and highly sought-after set of mammoth ivory with mesmerizing blue streaks. These natural blue hues are a result of millennia-long mineralization, where iron and other minerals permeate the fossilized ivory, leaving behind vibrant and unique coloration. Each handle is, therefore, a singular masterpiece of natural art. To complement this visual splendor, the handle also incorporates blackened steel accents that provide a matte texture for a secure, slip-resistant grip. The matte finish resists fingerprints, maintaining its sleek, clean appearance even with frequent use. Together, these elements showcase Antoine Kniamen’s masterful approach to functional design and artistic expression. This knife’s beauty, balance, and performance make it a remarkable achievement—a shining example of Kniamen’s craftsmanship and a glimpse of more exciting creations to come.
Produktspezifikation
Klingentyp: Gyuto
Kantenlänge: 230mm
Spine Heel: 3.55mm
Wirbelsäule Mitte: 1.91mm
Wirbelsäulenspitze (vorher 20 mm): 0.84mm
Klingenhöhe: 59.5mm
Gewicht: 296g
Spitzenstahl: Apex Ultra
Edelstahl: No
HRC: 66
Klingenkonstruktion: 5 Layer (Go Mai)
Klingenausführung: Satin Polish und Acid Etched (Forced Patina)
Schleifen: Convex
Handle-Konstruktion: Integral, Frame
Griffmaterialien: Mammoth Ivory
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.
