• Karol Karyś Gyuto 240mm 125sc Honyaki Pitted Texture Hamon - Blade
  • Karol Karyś Gyuto 240mm 125sc Honyaki Pitted Texture Hamon - Handle
  • Karol Karyś Gyuto 240mm 125sc Honyaki Pitted Texture Hamon - Profile
  • Karol Karyś Gyuto 240mm 125sc Honyaki Pitted Texture Hamon - Profile
  • Karol Karyś Gyuto 240mm 125sc Honyaki Pitted Texture Hamon - Choil
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Gyuto 240 mm 125sc Honyaki mit narbiger Textur Hamon

Gyuto 240 mm 125sc Honyaki mit narbiger Textur Hamon

By made by karyś

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Karol Karyś

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Karol Karyś stellt Küchenmesser her, die die Rohstoffe betonen, aus denen sie hergestellt werden. Seine Messer sind eine einzigartige Balance aus natürlich und roh, aber dennoch hochglanzpoliert. Inspiriert von der brutalistischen Architektur weist dieses Gyuto 240 mm eine „narbige“ Textur auf, die Karol wahrscheinlich im Mauerwerk eines Gebäudes in seiner Heimatstadt Krakau, Polen, entdeckt hat.

Dieses 240-mm-Gyuto verfügt über eine unterschiedlich gehärtete (Honyaki) Klinge mit einem Hamon mit "narbiger" Textur. Das Ergebnis ist eine atemberaubende Reihe von kontrastierenden Texturen und Grau- und Schwarztönen. Das Profil dieses Messers ist eine sehr klassische Gyuto-Form mit K-Spitze, ein langer flacher Abschnitt mit einer allmählichen Kurve zur Spitze hin. Prise perfekte Balance und Laserdünn hinter der Kante.

Der Griff ist aus einem schönen Stück rot gefärbtem, stabilisiertem Ahornmaser geformt und liegt sehr angenehm in der Hand. Als Student des Industriedesigns betrachtet Karol Ergonomie, Funktion und Ästhetik als gleichwertig. Alle drei dieser Elemente müssen perfekt sein, bevor er eines seiner Messer als vollständig betrachtet. Der Griff ist mit einem einzigartig strukturierten Kropf versehen, in diesem Fall ist es ein Kupferkropf mit einer Kombination aus narbigen und linearen Texturen, der Kontrast zwischen den beiden ist auffällig und schön.

Die Mischung aus Rot-, Gelb- und Brauntönen am Griff mit dem kupferfarbenen Kropf bildet einen schönen Kontrast zu den Schwarz- und Grautönen der „narbigen“ Honyaki-Klinge. Ein wunderschönes Stück des jungen Meisters aus Polen. Sehr schön!

Product Specification
  • Blade Type:
  • Edge Length: 240mm
  • Spine Heel: 2.8mm
  • Spine Mid: 2.6mm
  • Spine Tip (20mm before): 0.45mm
  • Blade Height: 62mm
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 63
  • Blade Construction:
  • Blade Finish: Strukturiert
  • Grind:
  • Handle Construction:
  • Handle Materials: Maple Burl, Copper Bolster
  • 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

125SC

Ultra-pure unalloyed high-carbon steel

Typical HRC
64–67
Corrosion class
Carbon
Production
Conventional
Origin
Germany (Lohmann)

125SC is one of the cleanest carbon steels available to the modern kitchen knife maker. Produced by Lohmann from Armco-grade pure iron, it carries roughly 1.25 percent carbon with vanishingly small residuals of manganese, sulphur, and phosphorus — the European answer to Hitachi's Shirogami #1, and in some lots arguably purer. The point of a steel like this is grain refinement and homogeneity; what comes off the stone is an edge that, in the hands of a careful sharpener, behaves more like a polished thing than a ground thing.

Hardness in the 64–66 HRC range is typical, and the steel responds beautifully to a light, traditional heat treatment without the elaborate cycles that powder metallurgy steels demand. The trade-off is honesty: 125SC is reactive, will rust if neglected, and asks you to wipe it during prep rather than after. It is not a weeknight-dishwasher steel, and it is not pretending to be.

You will see 125SC in the work of a small number of European specialists who treat it as a peer to White #1 or Pop's high-purity carbon stock. Among the makers Modern Cooking carries, Karol Karyś and Michał Lipiński work in 125SC. It is, in short, a steel for cooks who like the idea that the metal has been refined as carefully as their technique.

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

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

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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