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Gyuto 235 mm Mono Apex Ultra Black Etch "Duille Liath" ausgestellter Sarggriff

Gyuto 235 mm Mono Apex Ultra Black Etch "Duille Liath" ausgestellter Sarggriff

By Erik Gullikson


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Erik Gullikson

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Wir präsentieren das exquisite „Duille Liath“, ein einzigartiges, handgefertigtes Küchenmesser, meisterhaft geschmiedet vom renommierten Kunsthandwerker Erik Gullikson. Der Name „Duille Liath“, was auf Irisch „Aschenblatt“ bedeutet, spiegelt treffend die organische Eleganz und zeitlose Handwerkskunst des Messers wider. Dieses außergewöhnliche Küchenwerkzeug mit klassischem Gyuto-Profil verkörpert die perfekte Balance aus Tradition und Innovation. Das Profil weist einen subtilen, durchgehenden Radius vom Ansatz bis zur Spitze auf, ideal für lange, sanfte Scheiben und präzise Stoßschnitte. In den Händen eines erfahrenen Kochs oder leidenschaftlichen Hobbykochs wird das „Duille Liath“ zu einer Erweiterung ihrer eigenen Präzision und bereichert jede kulinarische Kreation mit Anmut und Leichtigkeit. Es ist nicht nur ein Küchenwerkzeug; es ist eine Hommage an Handwerkskunst, Technik und Zweckmäßigkeit.

Das Herzstück von „Duille Liath“ ist seine überlegene Klingengeometrie, die es von gewöhnlichen Küchenmessern abhebt. Geschmiedet aus dem Hochleistungsstahl Apex Ultra, dient dieses Material als perfekte Grundlage für Erik Gulliksons meisterhafte Ausführung der ultrafeinen Verjüngung. Das Ergebnis ist eine Klinge, die sich unglaublich flink und wendig anfühlt und auf feinste Griff- und Bewegungsänderungen reagiert. Die sich verjüngende Geometrie reduziert den Widerstand beim Gleiten durch die Zutaten und sorgt für einen glatten, präzisen und nahezu mühelosen Schnitt. Die charakteristische „Zweig“-Textur auf der Klingenoberfläche, gepaart mit einer schwarz geätzten Oberfläche, verstärkt nicht nur die Optik, sondern spiegelt auch Eriks künstlerische Meisterschaft wider. Dieses strukturierte Muster bietet eine einzigartige Ästhetik und verleiht gleichzeitig ein taktiles Element, das zielgerichtet und bewusst wirkt. Die kunstvolle Gestaltung der Klingenoberfläche ergänzt ihre Leistung perfekt und schafft ein Messer, das optisch ebenso beeindruckend wie technisch überlegen ist.

Eriks Liebe zum Detail erstreckt sich auch auf den Griff, der sein neues, ausgestelltes Sargkegel-Design „Rokakku Hanmaru“ aufweist. Dieser ergonomische Griff ist aus stabilisierter schwarz-gelber Maserbirke gefertigt, einem Material, das Wärme und Charakter ausstrahlt. Der Kropf aus Messing in Erbstückqualität, verziert mit einer geometrisch strukturierten Oberfläche, sorgt für Ausgewogenheit und Haltbarkeit und untermauert die kühne visuelle Aussage des Griffs. Der Kropf verfügt über eine Erbstück- oder Museumspassform, die sicherstellt, dass die Lücken zwischen dem Kropf und dem Holzteil des Griffs mit der Zeit nicht unangenehm werden, falls sich das Holz bewegt. Zusammen erzeugen der Messingkropf und die leuchtend gelbe und schwarze Birke einen atemberaubenden Kontrast zur dunklen, geätzten Klinge. Das gesamte Messer fühlt sich bemerkenswert leicht, perfekt ausbalanciert und äußerst wendig an und vermittelt dem Benutzer das Gefühl, ein Präzisionsinstrument von höchstem Kaliber zu führen. Jeder Aspekt von „Duille Liath“ zeigt Erik Gulliksons meisterhafte Beherrschung von Materialien, Geometrie und Design. Das Ergebnis ist ein Küchenmesser, das sowohl ein Kunstwerk als auch ein funktionales Meisterwerk ist.

Product Specification
  • Blade Type:
  • Overall Length: 355 mm
  • Edge Length: 235mm
  • Spine Heel: 4.66mm
  • Spine Mid: 1.85mm
  • Spine Tip (20mm before): 0.7mm
  • Blade Height: 62.35mm
  • Weight: 184g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 66
  • Blade Construction:
  • Blade Finish: MattlackStrukturiertSäuregeätzt (erzwungene Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Stabilised Black Yellow Masur Birch
  • 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

Apex Ultra

Low-alloy fine-grain carbon tool steel

Typical HRC
64–68
Corrosion class
Carbon
Production
Conventional
Origin
Austria (developed by Tobias Hangler and Marco Guldimann; project led by Hangler at Messerschmiede Hangler)

Apex Ultra is one of the most carefully engineered non-stainless kitchen knife steels in modern circulation, and the project of an Austrian smith — Tobias Hangler — who set out, with Marco Guldimann, to design a steel for the kitchen rather than borrow one from another industry. It carries roughly 1.25 percent carbon, around four percent chromium, modest tungsten and molybdenum, and a small vanadium addition. The composition is tuned to produce a fine, evenly distributed carbide structure that supports hardness up to 67 HRC while delivering toughness comparable to 52100 at the same hardness — a combination that is the entire point of the steel.

What this means for a cook is unusual permission. You can ask a maker to grind an Apex Ultra knife thin enough that a White #1 owner would call you brave, then ask for the heat treatment to land at 65 HRC, and the resulting edge will hold for longer than Aogami Super without microchipping. It sharpens cleanly on natural and synthetic stones alike and patinas slowly because of the chromium content, though it is not stainless and should be treated as a carbon steel.

Apex Ultra has become a signature steel of the European maker community, and the Modern Cooking catalogue carries an unusually deep bench of smiths working in it. Tobias Hangler himself heads that group, alongside Marco Guldimann, Benjamin Kamon, Martin Huber, Jonas Johnsson, Karol Karyś, Birch & Bevel, and MCx. It is genuinely a step forward — one of the relatively few cases where the marketing claims and the underlying metallurgical data are saying the same thing.

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

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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