• Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel
  • Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel – detail view
  • Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel – side profile
  • Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel – handle detail
  • Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel – blade close-up
  • Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel – view 6
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Gyuto 265 mm Damascus Twist Vintage Micarta & Edelstahl

Gyuto 265 mm Damascus Twist Vintage Micarta & Edelstahl

By Antoine Kniamen

No longer available

Antoine Kniamen

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Das Neuste von Antoine Kniamen ist dieser 265-mm-Gyuto mit spitzem Profil, der sich hervorragend zum Eindrücken von Zwiebeln und anderen detailorientierten Aufgaben eignet. Die relativ dünne und konisch zulaufende Klinge eignet sich hervorragend zum Schneiden von feinem und empfindlichem Material und ist dennoch vielseitig genug, um auch größere Produkte zu verarbeiten. Die Schneide fühlt sich fein und scharf an und verfügt über genügend Zähne, um gehäutete Produkte wie Tomaten zu durchschneiden, ist aber mit einer guten Menge Politur versehen, um empfindlicheres Material nicht zu beschädigen. Walkschliff-Boden für gute Lebensmittelabgabe und minimale Reibung. Leistung ist hier unbestritten.

Dieses atemberaubende Kunstwerk wurde aus einem hausgemachten gedrehten Damast geschmiedet, für dessen Herstellung Antoine seine eigenen Maschinen baute. O2 und 15n20 werden laminiert, gedreht und dann flach gepresst, um dieses atemberaubende Mosaikmuster zu erzeugen. Gepaart mit wunderschönem Vintage-Leinen-Micarta in Butterscotch und 304L-Edelstahlbeschlägen.

Das Messer fühlt sich vom ersten Moment an, in dem man es in die Hand nimmt, zeitlos an. Makellos in seiner Handwerkskunst ist dies die Art von Küchenmesser, die zu einem Familienerbstück wird und Generationen Freude in der Küche bereitet.

Das Messer wird mit einer handgefertigten Lederhülle geliefert.

Product Specification
  • Blade Type:
  • Edge Length: 265mm
  • Spine Heel: 2.74mm
  • Spine Mid: 1.52mm
  • Spine Tip (20mm before): 0.51mm
  • Blade Height: 58mm
  • Weight: 221g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: '+/- 63
  • Blade Construction:
  • Blade Finish: Säuregeätzt (Zwangspatina), Satinpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Vintage Butterscotch Linen Micarta
  • Handedness: Beidhändig
  • Saya / Storage Included: Yes

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

Mosaic Damascus

Pattern-welded composite, with explicit pictorial / repeating elements

Typical HRC
Core-dependent
Corrosion class
Varies
Production
Pattern-welded
Origin
Global

Mosaic damascus is a sub-discipline of damascus construction in which the maker arranges the contrasting steels into deliberate pictorial or repeating patterns — stars, knots, signatures, complete images — rather than the more conventional flowing, fold-driven patterns. The technique is associated with the modern American forging school and with a small number of European specialists. Among the makers Modern Cooking carries, Martin Huber, Fredrik Spåre, and Mert Tansu produce mosaic damascus work.

The metallurgical caveats are the same as for ordinary damascus: the cutting performance comes from whichever steel forms the cutting edge — often a clad core, occasionally the harder of the laminate steels in a full-damascus blade. The mosaic pattern is, almost by definition, a display feature.

For a kitchen knife customer, mosaic damascus is best understood as one of the highest expressions of the craft side of bladesmithing. As an editorial entry, it should always be discussed alongside the underlying core steel rather than as a steel in itself.

View full steel guide →

Blade construction

Damascus

Damascus, or pattern-welded steel, is made by forge-welding multiple layers of different alloys together, then manipulating that billet — through folding, twisting, ladder-cutting and similar techniques — to disrupt the layer interfaces and create a distinctive pattern. The pattern is revealed by acid etching, which attacks the alloys at different rates, darkening some layers while leaving others bright.

The result is a single, unified steel. It may be used purely decoratively as an outer cladding layer, or on its own in a solid “mono-Damascus” construction. Because the finished steel is a blend, its hardness and toughness are dictated entirely by the alloys chosen to go into it — which makes steel selection especially important to evaluate in a mono-Damascus knife, where the pattern-welded material forms the cutting edge itself.

You may also encounter “super Damascus,” a name given to pattern-welded steel made from high-performance, high-toughness alloys. These steels are more difficult to forge-weld successfully, and that added challenge is reflected in their value.

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.

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