• Gyuto 190mm Carbon Chef Brass Inlaid Name Plate SE
  • Gyuto 190mm Carbon Chef Brass Inlaid Name Plate SE – detail view
  • Gyuto 190mm Carbon Chef Brass Inlaid Name Plate SE – side profile
  • Gyuto 190mm Carbon Chef Brass Inlaid Name Plate SE – handle detail
  • Gyuto 190mm Carbon Chef Brass Inlaid Name Plate SE – blade close-up
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Gyuto 190 mm Carbon Chef Namensschild mit Messingeinlage SE

Gyuto 190 mm Carbon Chef Namensschild mit Messingeinlage SE

By Oliver Märtens

No longer available

Oliver Märtens

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Mit diesem neuen Messer aus hochwertigem, wolframlegiertem deutschem Werkzeugstahl 1.2442 setzt Oliver Märtens neue Maßstäbe und strahlt Luxus aus. Der geschliffene Walkschliff sorgt für erstklassige Schneidleistung und zeichnet sich durch Olivers klassisches, stark konisches, kantiges Gyuto-Profil aus. Ausgewogen, ergonomisch und mit einem agilen, wendigen Griffgefühl. Dieses Messer wird Ihnen jeden Tag aufs Neue Freude bereiten.

Es ist also Leistung, und das ist die Priorität, aber Oliver ist ein äußerst talentierter und kreativer Designer. Dieses Messer treibt die Ästhetik bis an die Grenzen. Die satinpolierte Klinge weist durchgehend dezente Legierungsbänder auf, die mit der Zeit und dem Gebrauch deutlicher werden, und das eingelegte Messing-Namensschild ist ein wunderschönes und raffiniertes Detail, das das Design abrundet. Märtens Handschmiedekunst unterstreicht die Klinge und vervollständigt sie durch einen Hauch von Schmiedekunst am Ricasso.

Eine unglaubliche Kombination aus Kohlefaser mit durch Schwarz durchzogenen Gold- und Bronzetönen wird mit Messing und Leinenmicarta für den Griff kombiniert. Eine einfach atemberaubende, wunderschöne und luxuriöse Kombination. Ein bisschen kitschig, aber wir sind beeindruckt.

Product Specification
  • Blade Type:
  • Edge Length: 190mm
  • Spine Heel: 3.69mm
  • Spine Mid: 1.62mm
  • Spine Tip (20mm before): 0.79mm
  • Blade Height: 57.55mm
  • Weight: 142g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 64
  • Blade Construction:
  • Blade Finish: Satinpolitur, Schmiedeeisen
  • Grind:
  • Handle Construction:
  • Handle Materials: Micarta, FatCarbon, Brass
  • Handedness: Beidhändig

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

1.2419.05

Low-alloy tungsten-chromium oil-hardening tool steel (variant of 1.2419)

Typical HRC
60–63
Corrosion class
Carbon
Production
Conventional
Origin
Germany

1.2419.05 is the leaner, oil-hardening sub-variant of 1.2419, with somewhat reduced carbon and tungsten — closer to a 95WCr5 in spirit. The "0.05" designation signals an oil-quench specification rather than a wholly separate alloy.

For kitchen knife purposes, 1.2419.05 sits between the simple carbons and full 1.2419 in performance: a slightly easier heat treat, slightly less edge retention, similar feel at the stone. It is a sensible "step up from W2" steel for a smith who values forgiving heat treatment and a cook who values an honest, no-drama carbon edge. Toughness is good; patina behaviour is conventional.

It is uncommon enough in finished knives that you will rarely see it called out by name; when you do, treat it as a near-relative of full 1.2419 with marginally different working characteristics. Among the makers Modern Cooking carries, Martin Huber and Antoine Kniamen work in 1.2419.05.

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

View full construction guide →

Grind

Walkschliff

A traditional Solingen grind — also called a kettle or kessel bulge grind — in which the blade is hollowed high on the side so its thickest point sits a little below the spine rather than at it. Below that bulge the steel is taken down to an extremely thin, finely convexed cutting edge, combining the rigidity of a thick upper blade with the keenness of a very thin one.

The Walkschliff is among the most demanding grinds to execute, historically reserved for the finest German knives and requiring years of a grinder's experience to do well. For the buyer it is a high-craft European alternative to the thin flat grinds of Japanese knives — strong, stable, and keen — but it is a hand-ground specialism, and a knife that carries it is priced for the skill it took to make.

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.

Vollständige Details anzeigen