• Gyuto 220mm W2 Honyaki Water Quenched
  • Gyuto 220mm W2 Honyaki Water Quenched – detail view
  • Gyuto 220mm W2 Honyaki Water Quenched – side profile
  • Gyuto 220mm W2 Honyaki Water Quenched – handle detail
  • Gyuto 220mm W2 Honyaki Water Quenched – blade close-up
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Gyuto 220 mm W2 Honyaki wasserabgeschreckt

Gyuto 220 mm W2 Honyaki wasserabgeschreckt

By PRE-OWNED

CHF 1,645.00
CHF 1,645.00
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Eine atemberaubende wassergehärtete Honyaki-Klinge vom australischen Kunsthandwerker James Oatley. Die aus W2-Stahl geschmiedete Klinge wurde präzisionsgeschliffen und mit einem dünnen, konischen Walkschliff-Schliff sowie James' ikonischem Gyuto-Profil mit Santoku-Spitze versehen. Die auf Stabilität ausgelegte Klinge besticht durch ihr leichtes Gewicht und ihre ausgewogene Balance. Jede Kante und Rundung wurde sorgfältig geglättet, um der Klinge ein herrlich luxuriöses Gefühl zu verleihen.

Der atemberaubende Hamon zeichnet sich durch wunderschöne Ashi-Wolken und klar definierte Linien aus, die dieser atemberaubenden Klinge eine 100 % einzigartige Charakteristik verleihen. Gepaart mit einem unglaublich seltenen, stabilisierten Hackberry-Griff mit einem Befestigungsstift aus Messing.

Das Messer wird mit einer handgefertigten Saya aus Mayple geliefert und ist mit James‘ charakteristischer Ikonographie versehen, darunter der Pfeil eines australischen Sträflings und Oatley O. Ein wunderschönes Werk von James Oatley.

Dieses Messer wurde nie verkauft, sondern im Laden aufgrund eines kleinen Schönheitsfehlers auf der Originalätzung nachbearbeitet. Aus diesem Grund haben wir den Preis reduziert und bieten es als Gebraucht an.

Zustand: Neu, nie verwendet

Product Specification
  • Blade Type:
  • Edge Length: 220mm
  • Spine Heel: 2.96mm
  • Spine Mid: 1.75mm
  • Spine Tip (20mm before): 1mm
  • Blade Height: 61mm
  • Weight: 226g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 63
  • Blade Construction:
  • Blade Finish: Satinpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Stabilised Hackberry
  • 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

W2

Plain high-carbon water-hardening tool steel with vanadium

Typical HRC
62–66
Corrosion class
Carbon
Production
Conventional
Origin
United States (AISI)

W2 is W1 with a small vanadium addition — typically 0.20 to 0.30 percent — and it is one of the most respected forging steels in American kitchen knifemaking. The vanadium refines grain, allows higher hardness without sacrificing toughness, and gives makers permission to push for the dramatic hamon for which the steel is known.

A W2 kitchen knife typically lands at 64 HRC in good hands. It sharpens almost as cleanly as Shirogami #1, holds an edge longer than 1084 or plain W1, and produces a fine, polished apex that rewards attention at the stones. Toughness at hardness is good — better than W1, comparable to a careful White #1 — and the steel is reactive in the conventional clean-carbon way.

W2 has been the carbon steel of choice for a generation of American smiths who care about hamon — the American forging custom-shop tradition is the totemic example — and it remains widely respected as a refined, no-compromise carbon. It sits alongside 26C3 and Apex Ultra in conversations about the best non-stainless options available to a modern Western maker.

View full steel guide →

Blade construction

Honyaki

The traditional Japanese single-steel forging technique, in which a high-carbon mono-steel blade is differentially hardened — clay is applied to the spine before quench, leaving only the edge to fully harden. The result is a hard cutting edge and a softer spine that improves toughness, plus the hamon (temper line) that defines the visual signature of the technique.

Honyaki is the high-water mark of Japanese knifemaking. The technique is unforgiving; a failed differential quench cracks the blade. Honyaki knives are almost always from a single high-purity carbon steel — Shirogami #1 is the canonical choice — and are priced and treated accordingly.

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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