• Black X Hado Gyuto 240mm SanMai, 135Cr3, Wrought Iron, Ebony and Brass
  • Black X Hado Gyuto 240mm SanMai, 135Cr3, Wrought Iron, Ebony and Brass – detail view
  • Black X Hado Gyuto 240mm SanMai, 135Cr3, Wrought Iron, Ebony and Brass – side profile
  • Black X Hado Gyuto 240mm SanMai, 135Cr3, Wrought Iron, Ebony and Brass – handle detail
  • Black X Hado Gyuto 240mm SanMai, 135Cr3, Wrought Iron, Ebony and Brass – blade close-up
  • Black X Hado Gyuto 240mm SanMai, 135Cr3, Wrought Iron, Ebony and Brass – view 6
  • Black X Hado Gyuto 240mm SanMai, 135Cr3, Wrought Iron, Ebony and Brass – view 7
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Black X Hado Gyuto 240 mm SanMai, 135Cr3, Schmiedeeisen, Ebenholz & Messing

Black X Hado Gyuto 240 mm SanMai, 135Cr3, Schmiedeeisen, Ebenholz & Messing

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Joel Black

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Das Black X Hado Gyuto ist ein außergewöhnliches Messer, das aus der Zusammenarbeit von Weltklasse-Handwerkern entstand und exklusiv für das MCX-Designstudio von Modern Cooking entworfen wurde. Limitiert auf eine seltene Auflage von nur zehn Stück, verkörpert dieses Gyuto Präzision, Kunstfertigkeit und Innovation. Die Klinge wird in Großbritannien vom angesehenen britischen Schmied Joel Black geschmiedet, der für seine Handwerkskunst und Liebe zum Detail bekannt ist. Nach dem Schmieden reist die Klinge nach Japan, wo der Meisterschärfer von Hado Knives, Tadataka Maruyama, ihr seine charakteristische Note verleiht – einen ultrafeinen, flachen Schliff gepaart mit einer abgeschrägten Ferse und einem elegant abgerundeten Rücken. Diese Details schaffen eine Klinge, die Leistung und Schönheit in Einklang bringt und die feinsten Elemente des Küchenwerkzeugdesigns verkörpert.

Der Griff dieses Gyuto wird in Österreich von Tobias Hangler gefertigt und verleiht diesem außergewöhnlichen Messer eine weitere Raffinesse. Gefertigt aus hochwertigem Ebenholz und mit einem passgenauen Messing-Vorderbacken, ist der Griff im elegant konischen Rokkaku-Hanmaru-Stil geformt, der aufgrund seiner Ergonomie und Ästhetik in der modernen Küche beliebt ist. Das klassische spitze Gyuto-Profil der Klinge, kombiniert mit einer dezent abgerundeten Schneide und einem konischen Rücken, sorgt für müheloses Schneiden und ein geschmeidiges, ausgewogenes Gefühl in der Hand. Geschmiedet aus 135Cr3, einem kohlenstoffreichen, niedriglegierten Werkzeugstahl, bietet diese Klinge außergewöhnliche Schärfe und Schnitthaltigkeit und ist damit ein wirklich leistungsstarkes Präzisionsschneidwerkzeug.

Dieses Projekt würdigt die Herausforderungen und Erfolge globaler Zusammenarbeit und bringt Kunsthandwerker aus vier Ländern – Großbritannien, Japan, Österreich und Deutschland – über einen Zeitraum von sechs Monaten zusammen. Jedes Messer spiegelt die kollektive Expertise und Hingabe seiner Macher wider, vom Schmieden und Schärfen bis hin zu Griffverarbeitung und Design. Wir bei Modern Cooking sind außerordentlich stolz darauf, mit einem so talentierten Netzwerk von Kunsthandwerkern wie Joel Black, Tadataka Maruyama und Tobias Hangler zusammengearbeitet zu haben. Das Black X Hado Gyuto ist mehr als nur ein Messer; es ist ein Symbol dafür, was möglich ist, wenn Leidenschaft, Können und Zusammenarbeit zusammenkommen. Mit nur zehn erhältlichen Exemplaren stellt dieses Gyuto eine seltene und außergewöhnliche Leistung im modernen Messerbau dar.

Product Specification
  • Blade Type:
  • Overall Length: 375 mm
  • Edge Length: 240mm
  • Spine Heel: 3.42mm
  • Spine Mid: 2.44mm
  • Spine Tip (20mm before): 1.05mm
  • Blade Height: 56mm
  • Weight: 191g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Mattlack, Strukturiert
  • Grind:
  • Handle Construction:
  • Handle Materials: Bog Oak, 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

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

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

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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