• Sujihiki 305mm Honyaki 135Cr3 Rosewood & Imitation Ivory
  • Sujihiki 305mm Honyaki 135Cr3 Rosewood & Imitation Ivory – detail view
  • Sujihiki 305mm Honyaki 135Cr3 Rosewood & Imitation Ivory – side profile
  • Sujihiki 305mm Honyaki 135Cr3 Rosewood & Imitation Ivory – handle detail
  • Sujihiki 305mm Honyaki 135Cr3 Rosewood & Imitation Ivory – blade close-up
  • Sujihiki 305mm Honyaki 135Cr3 Rosewood & Imitation Ivory – view 6
  • Sujihiki 305mm Honyaki 135Cr3 Rosewood & Imitation Ivory – view 7
  • Sujihiki 305mm Honyaki 135Cr3 Rosewood & Imitation Ivory – view 8
  • Sujihiki 305mm Honyaki 135Cr3 Rosewood & Imitation Ivory – view 9
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Sujihiki 305 mm Honyaki 135Cr3 Palisander und Elfenbeinimitat

Sujihiki 305 mm Honyaki 135Cr3 Palisander und Elfenbeinimitat

By Yanick Puig

CHF 1,806.00
CHF 1,806.00
Sale Ausverkauft
Inkl. Steuern. Versand wird beim Checkout berechnet

Nicht vorrätig

Der Ruf des französischen Schmieds Yanick Puig eilt ihm voraus und wenn Sie jemals seine Arbeit in Ihren Händen gehalten haben, werden Sie wissen, dass Sie die Arbeit eines wahren Künstlers gehalten haben. Yanick ist die Art von fanatischem Perfektionisten, der Werkzeuge und Maschinen nach Maß herstellt, außerhalb der Linien lackiert, um die von ihm gewünschten Qualitätsstandards zu erreichen, und sich weigert, die Einschränkungen seiner Werkzeuge der Perfektion im Wege stehen zu lassen.

Bekannt für hervorragende Passform und Verarbeitung, schöne trübe Kasumi-Politur und unglaubliche Schnittleistung und Geometrie. Gelegentlich stellt Yanick auch Honyaki-Messer her.

Honyaki werden aus Stählen mit hohem Kohlenstoffgehalt unter Verwendung einer variablen Härtetechnik geschmiedet, bei der ein spezieller Ton auf den Klingenrücken aufgetragen wird, bevor er abgeschreckt wird. Dieser Prozess hinterlässt die Klinge mit einem weichen, elastischen Rücken, einem schönen Hamon (oder Härtelinie) und einer harten, scharfen Kante. In den besten Zeiten extrem schwierig herzustellen, verlieren einige angesehene Schmiede bis zu 60 % ihrer Arbeit, was Honyaki zu einem der begehrtesten und begehrtesten Messer unter Enthusiasten und Sammlern macht.

Dieses schöne Stück verfügt über eine 305-mm-Klinge, die aus 135Cr3-Kohlenstoffstahl geschmiedet ist. Der Hamon ist ein wunderschönes wellenartiges Muster, das entlang der oberen Hälfte der Klinge verläuft. Mit einer Satinpolitur versehen, hat die Klinge ein elegantes, weiches Aussehen mit unglaublich feinen Legierungsbändern, die in der Stahloberfläche zum Vorschein kommen.

Der Griff hat eine symmetrische achteckige Form aus Santos-Palisander mit Abstandshalter aus Elfenbeinimitat. Die dezente Eleganz dieses Stücks wird nur noch von der extremen Schneidleistung der Klinge übertroffen.

Ein atemberaubendes Stück funktionaler Kunst von Yanick Puig.

Product Specification
  • Blade Type:
  • Edge Length: 305mm
  • Spine Heel: 4.3mm
  • Spine Mid: 3.13mm
  • Spine Tip (20mm before): 1.3mm
  • Blade Height: 41mm
  • Weight: 219g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 64+
  • Blade Construction:
  • Blade Finish: Satinpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Santos Rosewood, Imitation Ivory
  • 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

135Cr3

Plain high-carbon tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
AFNOR / DIN; closely overlaps 1.2008

Editorial note: despite the "Cr3" suffix, which superficially suggests a low-carbon case-hardening grade, 135Cr3 is in fact a through-hardening high-carbon tool steel. The name is occasionally a source of confusion when buyers see the steel listed in older catalogues alongside true case-hardening grades like 16MnCr5; in practice 135Cr3 is interchangeable with 1.2008 for kitchen knife purposes.

The editorial profile follows 1.2008: a respectable, traditional European high-carbon at 62–65 HRC, with moderate edge retention, good toughness for the hardness, and conventional patina behaviour. It is most often seen in French and German workshop production where the carbon-steel idiom is part of the maker's identity. Among the makers Modern Cooking carries, Yanick Puig, Milan Gravier, Guirec Péron, and Jonas Johnsson work in 135Cr3.

Also known as:1.2008

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

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

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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