• Gyuto 220mm Ku Mai
  • Gyuto 220mm Ku Mai – detail view
  • Gyuto 220mm Ku Mai – side profile
  • Gyuto 220mm Ku Mai – handle detail
  • Gyuto 220mm Ku Mai – blade close-up
  • Gyuto 220mm Ku Mai – view 6
  • Gyuto 220mm Ku Mai – view 7
  • Gyuto 220mm Ku Mai – view 8
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Gyuto 220 mm Ku Mai

Gyuto 220 mm Ku Mai

By Martin Huber

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Martin Huber

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Edelstahl, Nickel, ein 31-lagiger Damast, noch mehr Nickel und schließlich ein 64+ HRC 1.2519 Kern machen das aus, was man nur als Schmiedekunst bezeichnen kann. Ein Ku Mai K-Tip Gyuto von San Mai Meister Martin Huber.

Das Klingenprofil weist eine subtile distale Verjüngung am Rücken auf, die relativ dick bleibt, bis sie den Schliff erreicht. Es ist kein Arbeitspferd, aber es verleiht dem Messer ein schönes stabiles Gefühl. Die superdünne Kante hat ein relativ flaches Profil mit einer schönen Krümmung zur Spitze hin. Er ist ein Allrounder und meistert die meisten Aufgaben komfortabel.

Ein hoher Standard an Passform und Verarbeitung ist bei allen Messern von Martin Huber zu finden, seine Messer mit verstecktem Erl verfügen über seine verschraubten, sich verjüngenden Rokkaku Hanmaru-Griffe, großartige Balance und Ergonomie und ein angenehm zufriedenstellendes Gewicht. Diese Klinge wurde mit einem Griff aus Curly Acacia, Carbon und Ancient Oak kombiniert, ein subtiler, klassischer Griff, der den schönen Ku Mai-Stahl wirklich singen lässt.

Wenn Sie nach einem schönen Allrounder Gyuto gesucht haben, um durch Wurzelgemüse und dergleichen zu cruisen, dann wird dieses schöne Stück von Martin sicherlich das Richtige für Sie sein.

Product Specification
  • Blade Type:
  • Edge Length: 220mm
  • Spine Heel: 3.2mm
  • Spine Mid: 2.85mm
  • Spine Tip (20mm before): 2.1mm
  • Blade Height: 55mm
  • Weight: 215g
  • Cutting Edge Steel:
  • HRC: 64+
  • Grind:
  • Handle Construction:
  • Handle Materials: Curly Acacia, Ancient Oak and Carbon

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

1.2519

Low-alloy tungsten-chromium tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 110WCrV5)

1.2519 is the classic German oil-hardening Cr-W-V tool steel — close kin to AISI O7 and a sister to 1.2419, with a touch more vanadium for finer carbides. The tungsten and chromium combine to produce hard, finely dispersed carbides that allow a thin geometry to hold an edge longer than the simple carbons, while the vanadium keeps grain size tidy through the heat treat.

In a kitchen knife, it lands comfortably between 62 and 64 HRC and behaves like a slightly more wear-resistant W2 — that is, it sharpens with little fuss on most stones, takes a fine edge, and rewards a deliberate heat treatment more than it punishes a casual one. It will patina, sometimes attractively, sometimes alarmingly to a first-time carbon owner; either way, a wipe-and-dry habit is enough to keep it civil.

You will find 1.2519 in the work of European bladesmiths who want a step up in edge retention from white-paper carbons without losing the easy stone feel. Among the makers Modern Cooking carries, Benjamin Kamon, Martin Huber, Tobias Heldqvist, Jonas Johnsson, and MCx work in 1.2519. It is one of the more honest "European answers to Aogami" — not the same metallurgy, but a similar relationship between feel at the stone and edge longevity.

View full steel 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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