• Bocuse D'Or Damasteel Gyuto 250mm Integral
  • Bocuse D'Or Damasteel Gyuto 250mm Integral – detail view
  • Bocuse D'Or Damasteel Gyuto 250mm Integral – side profile
  • Bocuse D'Or Damasteel Gyuto 250mm Integral – handle detail
  • Bocuse D'Or Damasteel Gyuto 250mm Integral – blade close-up
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Bocuse D'Or Damasteel Gyuto 250mm Integral

Bocuse D'Or Damasteel Gyuto 250mm Integral

By PRE-OWNED

CHF 1,139.00
CHF 1,139.00
Sale Ausverkauft
Inkl. Steuern. Versand wird beim Checkout berechnet

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Dieses wunderschöne 250 mm lange Gyuto des schwedischen Klingenschmieds und Profikochs Fredrik Spåre wurde als Teil eines dreiteiligen Messersets anlässlich des Bocuse d'Or gefertigt. Eine der Klingen, ein Sujihiki, ging an Schwedens Koch Jimmi Eriksson. Dieses Gyuto ist das zweite der drei Messer, das dritte besitzt Fredrik noch. Der Bocuse d'Or, benannt nach dem berühmten französischen Koch Paul Bocuse, ist eine alle zwei Jahre stattfindende Kochweltmeisterschaft. Die Veranstaltung findet jährlich im französischen Lyon auf der Internationalen Hotel-, Catering- und Lebensmittelmesse SIRHA statt und zählt zu den renommiertesten Kochwettbewerben der Welt.

Jede der drei Klingen verfügt über wunderschöne, integrierte, geschmiedete Griffe mit Maserbirken-Maserholz und Messingakzenten, hochglanzpolierte Brute-de-Forge-Elemente entlang des Rückens und einen atemberaubenden Damaststahl-Damast, der diese wahrhaft schöne Hommage an eines der weltbesten Koch-Events vervollständigt.

Dieses Gyuto besticht durch sein schönes Profil, das sich hervorragend auf dem Schneidebrett macht. Ein großer, flacher Abschnitt (ca. 35 %), der zur Spitze hin abgewinkelt ist, steigt in einer dezenten Kurve langsam an. Es hat ein relativ klassisches Design mit Fredriks subtiler Note. Ein 5 mm dicker Rücken verjüngt sich auf unter 2 mm Dicke, bevor er die nadelartige Spitze erreicht.

Jedes der drei Messer hat ein anderes Griffprofil. Dieses Messer ist eine Anspielung auf unsere Birch & Bevel-Serie und verfügt über den gleichen Rokaku Hanmaru- oder Sechskant-Rundgriff. Ein wunderschönes Stück von Fredrik, das Essen und Kochen mit einem meisterhaft gefertigten Exemplar des Königs der Küche, dem Gyuto, zelebriert.

Zustand: Neu, nie verwendet

Product Specification
  • Blade Type:
  • Edge Length: 250mm
  • Spine Heel: 5mm
  • Spine Mid: 3.24mm
  • Spine Tip (20mm before): 1.35mm
  • Blade Height: 51.6mm
  • Weight: 256g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 62
  • Blade Construction:
  • Blade Finish: Schmiedeeisen, Spiegelpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Masur Birch, Brass
  • Handedness: Beidhändig
  • Saya / Storage Included: Yes

Blade type

Gyuto

牛刀

The Japanese take on the Western chef's knife, and the most versatile blade in a modern kitchen. A gyuto carries a long, gently curved edge — most often 210 to 270 mm — that allows both push cuts and a rocking motion, with a pointed tip for fine work and enough height at the heel to keep knuckles clear of the board. It handles proteins, vegetables, and herbs without complaint, which is why most cooks reach for it first.

Compared with a European chef's knife, the gyuto is usually thinner, harder, and lighter, ground to a finer edge that rewards good board technique and regular honing. That same thinness is the trade-off: the edge is less forgiving of bone, frozen food, and twisting cuts, and it asks for a little more care in maintenance in exchange for its keenness.

View full knife type guide →

Cutting edge steel

Damasteel

Brand / process — powder metallurgy stainless damascus

Typical HRC
60–63
Corrosion class
Stainless
Production
Pattern-welded
Origin
Sweden

Damasteel is not a single steel but the brand and process of a Swedish manufacturer producing pattern-welded stainless damascus from powder-metallurgy steels — most commonly RWL34 paired with PMC27 (a softer stainless contrast layer). The two powders are layered, hot isostatic pressed, and forge-welded into patterned billets with names like Odin's Eye, Vinland, Hakkapella and Thor.

In a kitchen knife built from Damasteel the metallurgy is governed by the harder layer (typically RWL34); the softer layer is cosmetic. Hardness in the low sixties is typical, and the cutting behaviour is for practical purposes that of a RWL34 blade — a refined, stainless powder edge with very good corrosion resistance and respectable edge retention.

You see Damasteel most often in high-end custom folders and in display-grade kitchen knives where pattern is part of the brief. Among the makers Modern Cooking carries, Fredrik Spåre, Martin Huber, Jonas Johnsson, and MCx work in Damasteel. It is the gold standard for visually expressive stainless damascus and a reliable indicator that the maker is comfortable working at the upper end of the steel-supply chain.

View full steel guide →

Blade construction

Damascus

Damascus, or pattern-welded steel, is made by forge-welding multiple layers of different alloys together, then manipulating that billet — through folding, twisting, ladder-cutting and similar techniques — to disrupt the layer interfaces and create a distinctive pattern. The pattern is revealed by acid etching, which attacks the alloys at different rates, darkening some layers while leaving others bright.

The result is a single, unified steel. It may be used purely decoratively as an outer cladding layer, or on its own in a solid “mono-Damascus” construction. Because the finished steel is a blend, its hardness and toughness are dictated entirely by the alloys chosen to go into it — which makes steel selection especially important to evaluate in a mono-Damascus knife, where the pattern-welded material forms the cutting edge itself.

You may also encounter “super Damascus,” a name given to pattern-welded steel made from high-performance, high-toughness alloys. These steels are more difficult to forge-weld successfully, and that added challenge is reflected in their value.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

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 premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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