• Gyuto 220mm SanMai 135Cr3 & Wrought Iron
  • Gyuto 220mm SanMai 135Cr3 & Wrought Iron – detail view
  • Gyuto 220mm SanMai 135Cr3 & Wrought Iron – side profile
  • Gyuto 220mm SanMai 135Cr3 & Wrought Iron – handle detail
  • Gyuto 220mm SanMai 135Cr3 & Wrought Iron – blade close-up
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Gyuto 220 mm SanMai 135Cr3 und Schmiedeeisen

Gyuto 220 mm SanMai 135Cr3 und Schmiedeeisen

By Karl Broch Jacobsen

No longer available

Karl Broch Jacobsen

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Wunderbar leicht, wendig und mit klassischer konischer Geometrie. Dieses erste Stück von Karl Broch Jacobsen ist ein beeindruckender Künstler. Ein schöner, sanfter Radius an der Schneide sorgt für eine komfortable und sanfte Bewegung auf dem Schneidebrett. Das konvex geschliffene Messer verfügt über dünne, schöne, steingeschliffene Fasen und eine rasiermesserscharfe Schneide.

Die Klinge ist aus hauseigenem laminiertem SanMai-Stahl (135Cr3) geschmiedet und mit Schmiedeeisen ummantelt. Rohschmiedearbeit, satinierte Fasen und eine leichte Kontrastätzung. Ein klassischer Look. Der Griff hat eine Rokkaku-Hanmaru-Form aus Perlholz mit G10-Abstandshaltern und einem schwarzen Hornkropf in Museumsqualität. Das Messer besticht durch seine dezente und geschmackvolle Optik und liegt angenehm in der Hand.

Mit 18 Jahren liefert dieser junge Handwerker Qualität, um die ihn selbst erfahrene Veteranen beneiden würden. Wunderschön geformter und verarbeiteter Griff, lückenlose Passform und Verarbeitung sowie ein wunderschön glatter Rücken und eine schöne Hohlkehle. Sehr beeindruckende Arbeit dieses jungen Kunsthandwerkers.

Product Specification
  • Blade Type:
  • Edge Length: 220mm
  • Spine Heel: 3.53mm
  • Spine Mid: 2.28mm
  • Spine Tip (20mm before): 1.25mm
  • Blade Height: 52.73mm
  • Weight: 153g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 64
  • Blade Construction:
  • Blade Finish: Satinpolitur, Säuregeätzt (erzwungene Patina), Schmiedeeisen
  • Grind:
  • Handle Construction:
  • Handle Materials: Perl Wood, G10, Black Horn
  • Handedness: Beidhändig

Blade type

Chef Knife

The Western chef's knife — the traditional European all-purpose blade, typically 200 to 250 mm, with a curved belly built to rock against the board. The pronounced curve from heel to tip suits a continuous rocking motion for mincing herbs and aromatics, and the blade is generally thicker, heavier, and softer than its Japanese counterpart, made to absorb hard and varied use.

That robustness is the trade-off. A Western chef's knife is forgiving, durable, and happy with bones, hard squash, and rough handling, but its softer steel and thicker grind mean it is rarely as keen as a comparable gyuto and needs more frequent honing to stay sharp. It is the dependable generalist of the kitchen — what it gives up in refinement it returns in resilience.

View full knife type guide →

Cutting edge steel

135Cr3

Plain high-carbon tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
AFNOR / DIN; closely overlaps 1.2008

Editorial note: despite the "Cr3" suffix, which superficially suggests a low-carbon case-hardening grade, 135Cr3 is in fact a through-hardening high-carbon tool steel. The name is occasionally a source of confusion when buyers see the steel listed in older catalogues alongside true case-hardening grades like 16MnCr5; in practice 135Cr3 is interchangeable with 1.2008 for kitchen knife purposes.

The editorial profile follows 1.2008: a respectable, traditional European high-carbon at 62–65 HRC, with moderate edge retention, good toughness for the hardness, and conventional patina behaviour. It is most often seen in French and German workshop production where the carbon-steel idiom is part of the maker's identity. Among the makers Modern Cooking carries, Yanick Puig, Milan Gravier, Guirec Péron, and Jonas Johnsson work in 135Cr3.

Also known as:1.2008

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

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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