• Gyuto 240mm Hon-Warikomi White #2 Iron Clad, Ku, Kasumi, Abalone Full Tang
  • Gyuto 240mm Hon-Warikomi White #2 Iron Clad, Ku, Kasumi, Abalone Full Tang – detail view
  • Gyuto 240mm Hon-Warikomi White #2 Iron Clad, Ku, Kasumi, Abalone Full Tang – side profile
  • Gyuto 240mm Hon-Warikomi White #2 Iron Clad, Ku, Kasumi, Abalone Full Tang – handle detail
  • Gyuto 240mm Hon-Warikomi White #2 Iron Clad, Ku, Kasumi, Abalone Full Tang – blade close-up
  • Gyuto 240mm Hon-Warikomi White #2 Iron Clad, Ku, Kasumi, Abalone Full Tang – view 6
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Gyuto 240 mm Hon-Warikomi Weiß Nr. 2 Eisenbeschichtet, Ku, Kasumi, Abalone Full Tang

Gyuto 240 mm Hon-Warikomi Weiß Nr. 2 Eisenbeschichtet, Ku, Kasumi, Abalone Full Tang

By Kisuke Manaka

CHF 626.00
CHF 626.00
Sale Ausverkauft
Inkl. Steuern. Versand wird beim Checkout berechnet

Nicht vorrätig

Ein atemberaubendes Gyuto 240 mm vom japanischen Handwerker Kisuke Manaka, geschmiedet im Warikomi-Stil und mit einer wunderschönen, organisch gehämmerten Textur, tiefschwarzem Kurouchi und rauchig-satinpolierten Fasen versehen. Der Kernstahl ist der traditionelle japanische Shirogami Nr. 2, der sich leicht schärfen lässt und sich auf einem Schleifstein glatt und butterweich anfühlt. Es erhält eine schön scharfe und zahnige Schneide. Die Eisenummantelung ist eine klassische Konstruktion, und Kisuke-san hat damit hervorragende Arbeit geleistet.

Die Fasen sind fein, dünn und konvex breit. Diese Geometrie sorgt für eine außergewöhnliche Schneidleistung. Der Rücken ist leicht verjüngt und das Messer hat ein klassisches japanisches Santoku-Profil. Das Messer liegt stabil und stabil auf dem Brett, meistert feine Details zuverlässig und bearbeitet auch zäheres Wurzelgemüse bequem.

Der markante Griff aus Abalone und Messing mit durchgehendem Erl verleiht dem Messer ein angenehmes Gewicht, und dennoch fühlt sich die Klinge wunderbar ausgewogen und wendig an. Liegt sehr angenehm in der Hand und ist außergewöhnlich schön.

Ein schönes Beispiel japanischer Handwerkskunst von einem der besten jungen Schmiede der Gegend.

Product Specification
  • Blade Type:
  • Edge Length: 240mm
  • Spine Heel: 3.01mm
  • Spine Mid: 2.48mm
  • Spine Tip (20mm before): 1.52mm
  • Blade Height: 56.06mm
  • Weight: 295mm
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: KurouchiKasumi
  • Grind:
  • Handle Construction:
  • Handle Materials: Abalone, 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

Shirogami #2

Pure plain carbon steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Japan (Hitachi YSS / Proterial)

Shirogami #2 — White Paper #2 — is a hair less carbon-heavy than its sibling and substantially more user-friendly. About 1.05 to 1.15 percent carbon with the same restrictive impurity controls makes it the most-asked-for white paper in working kitchen knives, particularly in the Sakai and Tosa traditions.

For the cook, White #2 is the steel that defines what a clean carbon edge feels like: a fast burr that wipes off cleanly, a glassy refined apex, and the kind of feedback at the stone that most makers consider a benchmark for the apprentice. It runs at 62–64 HRC, holds an edge longer than 1084 but less than 52100 or Aogami #1, and is genuinely as easy to sharpen as any kitchen knife steel in current use.

It will patina readily and rust if neglected, and it is unforgiving of the dishwasher in the way every clean carbon is. In return, it offers one of the most direct, satisfying experiences a hand-finished kitchen knife can deliver. Among the makers Modern Cooking carries, Yoshikane Hamono, Masamoto Sohonten, and Hado Knives work in Shirogami #2. White #2 is — alongside Aogami #2 — the most representative of the Hitachi tradition.

View full steel guide →

Blade construction

Warikomi

The traditional Japanese insert construction — a small piece of hard cutting steel is split into a softer steel body, then forge-welded so the hard insert forms the cutting edge and the soft body forms the spine and bolster.

Warikomi is structurally similar to SanMai but the geometry is different: in SanMai the hard steel runs the full height of the blade and is clad on both sides; in warikomi the hard steel is a smaller insert at the edge only. The result is a knife with most of the toughness of the soft body and the cutting performance of the hard insert. Common in traditional Japanese single-bevel work.

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

Full Tang

A construction in which the blade steel runs the full length and width of the handle, forming a flat core between two handle scales. The scales are fixed to either face of the tang with pins, rivets, or adhesive, and the tang's outline stays visible as a strip of steel around the top, bottom, and butt of the handle — often with the pin heads showing as a row down each side. It is the dominant construction in Western kitchen and outdoor knives.

Because the steel continues all the way to the butt, the handle is essentially the tang dressed in two scales, and the grip is ground and shaped from that sandwiched assembly as a whole. The extra steel carries weight and balance back toward the hand, giving the solid, blade-and-handle-as-one feel that defines the style, and it leaves the edge of the tang on show as part of the knife's line.

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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