Gyuto 220 mm Vollcarbon Suminagashi Damaskus

Verkäufer ScheepersBuilt

Ein atemberaubendes Einzelstück des australischen Messermacher-Duos Luke und Danae Scheepers. Dies ist ein Gyuto 220 mm mit einer Vollcarbon-Suminagashi-Konstruktion. Der Kern ist aus Vtoku2 geschmiedet, auf ca. 62+ HRC gehärtet und mit einem wunderschönen Vollcarbon-Damast ummantelt. Dieser Bad Boy wird sich mit zunehmendem Alter in etwas ganz Besonderes verwandeln, ein absoluter Patina-Magnet!

Beim Griff handelt es sich um einen geschmackvoll gefärbten und stabilisierten achteckigen Griff aus Ahorn in Blau- und Rottönen. Die Farben passen wunderbar zu dem dunklen Damast und wenn die Klinge zu patinieren beginnt, wird diese Paarung nur noch schöner. Typischerweise nachdenkliche Designer, aber die Scheepers haben es hier wirklich auf den Punkt gebracht.

Luke Scheepers hat ein solides Verständnis, wenn es um die Klingenleistung geht, und gibt den Klingen oft technische Schliffe, wie den "S"-Schliff, der oft auf seinen Bunkas zu finden ist. Bei dieser Klinge ist es symmetrisch konvex und hinter der Schneide schön dünn. Dies wird ein schönes Messer zum Arbeiten und etwas Besonderes sein, besonders wenn es älter wird.

Product Specification

Blade Type: Gyuto

Edge Length: 220mm

Spine Heel: 2,6 mm

Spine Mid: 2,6 mm

Spine Tip (20mm before): 1,8 mm

Blade Height: 50mm

Weight: 185gr

Cutting Edge Steel: Vtoku2

Stainless: Nein

HRC: 62+

Blade Construction: Mono-Stahl

Blade Finish: Acid Etched (Forced Patina)

Grind: Konvex

Handle Construction: Versteckter Tang

Handle Materials: Gefärbter und stabilisierter Ahorn

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.