• Gyuto 240mm GoMai Graphite Live Edge Amboyna Burl
  • Gyuto 240mm GoMai Graphite Live Edge Amboyna Burl – detail view
  • Gyuto 240mm GoMai Graphite Live Edge Amboyna Burl – side profile
  • Gyuto 240mm GoMai Graphite Live Edge Amboyna Burl – handle detail
  • Gyuto 240mm GoMai Graphite Live Edge Amboyna Burl – blade close-up
  • Gyuto 240mm GoMai Graphite Live Edge Amboyna Burl – view 6
  • Gyuto 240mm GoMai Graphite Live Edge Amboyna Burl – view 7
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Gyuto 240 mm GoMai Graphit Live Edge Amboyna Burl

Gyuto 240 mm GoMai Graphit Live Edge Amboyna Burl

By Leszek Sikon Knives

€1.187,95 EUR
€1.187,95 EUR
Sale Ausverkauft
Inkl. Steuern. Versand wird beim Checkout berechnet

Nicht vorrätig

Ikonisches Design, außergewöhnliche Schmiedekunst und ultrafeine, leistungsstarke Geometrie. Leszek Sikoń beliefert die kulinarische Welt seit einigen Jahren mit einigen der besten Küchenmesser auf dem Markt und seine Arbeit hat sich als außergewöhnlich erwiesen.

Diese Klinge ist bemerkenswert dünn und hat breite konvexe Fasen. Sehr fein und scharf. Die Schneide hat einen bauchigen Radius, der sich gut für Stoßschnitte und Steinschläge eignet. In Kombination mit der superfeinen Schneide eignet sich dieses Messer perfekt zum feinen Schneiden, Zerkleinern von Kräutern und anderen empfindlichen Produkten. Eine Kombination aus Weichstahl, Nickel und schwedischem 26c3 „Spicy White“-Stahl sorgt für eine hervorragende Schneide, gute Schnitthaltigkeit und ist leicht zu pflegen.

Die Griffe von Leszeks Messern zeugen von seinem Schmiedehandwerk. Ein geschmiedeter, integraler Kropf mit einem skulpturalen Design, das an Schiefersplitter oder „Graphit“, wie er sie beschreibt, erinnert. Es ist ein wunderschönes Design, das in eine konische, achteckige Form übergeht. Dieser Griff ist aus einem atemberaubenden Stück Amboina-Maserholz gefertigt. Als Hommage an die Arbeit der Natur hat Leszek das Ende des Griffs naturbelassen – ein atemberaubendes Werk.

Product Specification
  • Blade Type:
  • Edge Length: 240mm
  • Spine Heel: 3.45mm
  • Spine Mid: 1.97mm
  • Spine Tip (20mm before): 0.85mm
  • Blade Height: 52.71mm
  • Weight: 251g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Säuregeätzt (erzwungene Patina)SchmiedeeisenSatinpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Amboyna Burl
  • 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

26C3

High-carbon, low-alloy fine-grain steel

Typical HRC
63–67
Corrosion class
Carbon
Production
Conventional
Origin
Sweden (Sandvik / Alleima)

26C3 is one of the most quietly important kitchen knife steels of the past decade. Originally engineered by Sandvik as a razor steel — its lineage runs straight to UHB-20C — it carries about 1.25 to 1.30 percent carbon, very low manganese and sulphur, and a small chromium addition to control grain size. The result is a steel that hardens cleanly into the mid-sixties HRC while retaining genuinely useful toughness for its hardness, an unusual combination outside the powder-metallurgy world.

For the cook, 26C3 sharpens the way the best Japanese white papers sharpen — a quick burr that wipes off cleanly, and a polished edge that holds a screaming apex without microchipping. Toughness at 64 HRC is comparable to or better than 52100 at the same hardness in published testing, which is part of why the Larrin-Thomas-and-friends generation of makers gravitated to it; it lets you grind thinner without paying for it later. Like all clean carbons, it patinas willingly and benefits from a wipe between tasks.

26C3 has become something of a default among UK and European bladesmiths who want a no-compromise carbon edge, and it is the chemical parent of SheffCut, which adds a sliver of niobium to refine grain further. Among the makers Modern Cooking carries, Birch & Bevel, Karol Karyś, Jonas Johnsson, Tobias Heldqvist, Brook Turner, and Fredrik Spåre work in 26C3. It is one of the few non-stainless steels you can recommend to a cook coming from VG-10 without apology.

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

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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