• Kamon X Huber Gyuto 260mm Denty Blackout Full Tang
  • Kamon X Huber Gyuto 260mm Denty Blackout Full Tang – detail view
  • Kamon X Huber Gyuto 260mm Denty Blackout Full Tang – side profile
  • Kamon X Huber Gyuto 260mm Denty Blackout Full Tang – handle detail
  • Kamon X Huber Gyuto 260mm Denty Blackout Full Tang – blade close-up
  • Kamon X Huber Gyuto 260mm Denty Blackout Full Tang – view 6
  • Kamon X Huber Gyuto 260mm Denty Blackout Full Tang – view 7
  • Kamon X Huber Gyuto 260mm Denty Blackout Full Tang – view 8
1 8

Kamon X Huber Gyuto 260mm Denty Blackout Full Tang

Kamon X Huber Gyuto 260mm Denty Blackout Full Tang

By Collaboration

No longer available

Benjamin Kamon

Reserve your place

We'll only email you when there's something to say. Invitations go out in signup order as new work becomes available.

Zwei der bekanntesten österreichischen Klingenschmiede haben sich zusammengetan, um eine unbestreitbar beeindruckende Serie von Full-Tang-Gyutos herzustellen. Dieses Blackout-„Denty“ aus Mammutelfenbein und Kohlefaser ist vielleicht das auffälligste der Serie.

Vielleicht der Beginn einer unglaublichen Kollaborationsreihe, aber das ist vorerst nur Spekulation. Soweit wir wissen, ist es nur eine einmalige Sache, aber wow! Diese wunderschöne Mischung aus Huber und Kamon ist nicht von dieser Welt.

Beide Messerschmiede sind für ihre hervorragende Passform und Verarbeitung, ihre herausragende Ergonomie, Geometrie und Schneidleistung bekannt, und dieses Gemeinschaftswerk bildet da keine Ausnahme. Die perfekt ausbalancierte Klinge ist kaum zu glauben, dass es sich um eine 260-mm-Klinge handelt. Mit dem ergonomischen Westerngriff in der Hand fühlt sich das Messer leicht und wendig an und bietet eine angenehme Stabilität auf dem Schneidebrett. Es ist alles, was Sie von einem Kamon oder Huber Gyuto erwarten.

Reden wir also über die Optik. Hängen Sie dieses Ding an Ihren Messermagneten und es wird ein echter Hingucker sein. Die Kombination aus schwarz geätztem Stahl, Kohlefaser und dem unglaublichen, marmorierten, schwarz-weißen Mammutelfenbein ist atemberaubend. Benjamins ikonisches „Denty“-Gyuto-Profil mit strukturierter Oberfläche und Martins wunderschön geformter Westerngriff im Colaflaschen-Stil wirken wie ein Traumpaar. Der Griff wird durch subtile Details wie eingelegte Streifen aus weißem G10 entlang des Rückens abgerundet, die das wunderschöne Mammutelfenbein hervorheben.

Dies ist eines von nur fünf hergestellten Messern. Jedes Stück ist durch die Materialien, Texturen und Oberflächen der Klingen zu 100 % einzigartig. Eine großartige Zusammenarbeit, an der wir uns geehrt fühlen.

Product Specification
  • Blade Type:
  • Edge Length: 260mm
  • Spine Heel: 5.85mm
  • Spine Mid: 1.8mm
  • Spine Tip (20mm before): 0.75mm
  • Blade Height: 58.24mm
  • Weight: 277g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Säuregeätzt (erzwungene Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Mammoth Ivory, Carbon Fibre
  • 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

1.2519

Low-alloy tungsten-chromium tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 110WCrV5)

1.2519 is the classic German oil-hardening Cr-W-V tool steel — close kin to AISI O7 and a sister to 1.2419, with a touch more vanadium for finer carbides. The tungsten and chromium combine to produce hard, finely dispersed carbides that allow a thin geometry to hold an edge longer than the simple carbons, while the vanadium keeps grain size tidy through the heat treat.

In a kitchen knife, it lands comfortably between 62 and 64 HRC and behaves like a slightly more wear-resistant W2 — that is, it sharpens with little fuss on most stones, takes a fine edge, and rewards a deliberate heat treatment more than it punishes a casual one. It will patina, sometimes attractively, sometimes alarmingly to a first-time carbon owner; either way, a wipe-and-dry habit is enough to keep it civil.

You will find 1.2519 in the work of European bladesmiths who want a step up in edge retention from white-paper carbons without losing the easy stone feel. Among the makers Modern Cooking carries, Benjamin Kamon, Martin Huber, Tobias Heldqvist, Jonas Johnsson, and MCx work in 1.2519. It is one of the more honest "European answers to Aogami" — not the same metallurgy, but a similar relationship between feel at the stone and edge longevity.

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the 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.

Vollständige Details anzeigen