• Karyś X Adonis Gyuto 240mm 1.2419
  • Karyś X Adonis Gyuto 240mm 1.2419 – detail view
  • Karyś X Adonis Gyuto 240mm 1.2419 – side profile
  • Karyś X Adonis Gyuto 240mm 1.2419 – handle detail
  • Karyś X Adonis Gyuto 240mm 1.2419 – blade close-up
  • Karyś X Adonis Gyuto 240mm 1.2419 – view 6
  • Karyś X Adonis Gyuto 240mm 1.2419 – view 7
  • Karyś X Adonis Gyuto 240mm 1.2419 – view 8
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Karyś X Adonis Gyuto 240mm 1.2419

Karyś X Adonis Gyuto 240mm 1.2419

By Collaboration

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Antoine Kniamen

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Eines von zwei Messern, die von zwei der talentiertesten Schmiede Europas, Antoine Kniamen von Adonis Forged Arts und Karol Karyś von made by karyś, hergestellt wurden. In dieser Zusammenarbeit haben die beiden Kunsthandwerker jeweils eine Klinge geschmiedet, aber um das Ganze interessanter zu gestalten, wurde jedes Messer vom jeweils anderen Handwerker fertiggestellt. Das Ergebnis sind zwei außergewöhnliche und einzigartige Küchenmesser.

Die beiden Hersteller lassen sich von sehr unterschiedlichen und einzigartigen Stilen inspirieren. Karol Karyś ist fasziniert von Texturen und lässt sich von der brutalistischen Architektur inspirieren, die seinen Messern Texturen verleiht, die oft wirken, als wären sie von Zeit und rauem Wetter erodiert. Antoine hingegen lässt sich von der Renaissance und traditioneller japanischer Technik inspirieren. Daher zeichnen sich seine Arbeiten oft durch gerade Linien und elegante Kurven aus, gepaart mit leuchtenden Farben und klassischen Merkmalen.

Diese Klinge weist eine Auswahl von Karols charakteristischen Texturen entlang der Klingenoberfläche auf – linear, narbig und gebürstet. Die satinierte Oberfläche reflektiert das Licht auf subtile, weiche und kühle Weise, die Antoine mit einem seiner klassischen Rokkaku-Hanmaru-Griffe mit rostfreien, gebuchsenen Beschlägen kombiniert hat. Blau gefärbte und stabilisierte Esche mit Van-Gogh-Vibes harmoniert perfekt mit der Art und Weise, wie der gebürstete Stahl das Licht sanft reflektiert.

Hier herrscht eine Art Ying und Yang, aber es handelt sich nicht um zwei getrennte und unterschiedliche Dinge. Diese beiden Künstler haben ihre Stile auf eine einzigartige und stimmige Weise vermischt oder ergänzt, die sich perfekt anfühlt!

Product Specification
  • Blade Type:
  • Edge Length: 240mm
  • Spine Heel: 3.49mm
  • Spine Mid: 2.36mm
  • Spine Tip (20mm before): 1.23mm
  • Blade Height: 58.26mm
  • Weight: 215g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Strukturiert, Gebürstet
  • Grind:
  • Handle Construction:
  • Handle Materials: Blue Ash, Stainless Steel (304L)
  • 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

1.2419

Low-alloy tungsten-chromium tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 105WCr6); approximately the European 125SC family in spirit but more alloyed

1.2419 is the German tungsten-chromium tool steel that sits a clear step above the simple carbons in alloy content, with about 1.05 percent carbon, 1.0 percent chromium, and 1.1 percent tungsten. It is closely related to 1.2519 (which adds vanadium) and to its leaner sub-variant 1.2419.05.

In a kitchen knife it runs at 63–64 HRC, sharpens cleanly, and produces an edge with notably better wear resistance than W2 or 80CrV2. The W- and Cr-rich carbides do real work; toughness is good for the hardness, and patina behaviour is moderate. It is a steel that rewards a maker who can dial in heat treatment and grain control.

European bladesmiths have used 1.2419 for kitchen and outdoor knives for decades. It is well respected in the Solingen tradition and remains a credible choice for a refined carbon-edge knife. Among the makers Modern Cooking carries, Martin Huber, Karol Karyś, Fredrik Spåre, Michał Lipiński, and Birch & Bevel work in this steel. The community sometimes discusses 1.2419 in the same breath as Aogami #1 — not chemically identical, but in a similar performance neighbourhood.

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 faces curve outward in a continuous arc rather than falling in a straight line. The practical consequence is that it has no shoulder — no abrupt step where a bevel meets the blade face. Food release improves for the same reason: a curved face touches the cut surface along a narrow band instead of a full flat plane, so slices break away rather than clinging. Drag behaves differently too. A convex blade carries more steel than a flat grind of the same spine thickness, so it is not the lowest-drag geometry available, but the resistance it does create builds smoothly through the cut instead of arriving all at once as the food meets a bevel transition. The feel is progressive rather than sudden.

The curve also supports the edge. Steel thickens quickly behind the apex, which raises edge stability at a given sharpening angle — the apex is less prone to rolling or chipping under lateral load. How much of that you get depends on where the convexity sits. A face can be curved the whole way from spine to edge, or the curve can be confined to the last millimetre or two as a convex "appleseed" edge on an otherwise flat blade. The first shapes how the knife moves through food; the second is felt almost entirely at the 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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