• Kamon Knives Monosteel Integral Gyuto 260mm Walkschliff - Blade
  • Kamon Knives Monosteel Integral Gyuto 260mm Walkschliff - Handle
  • Kamon Knives Monosteel Integral Gyuto 260mm Walkschliff - Handle
  • Kamon Knives Monosteel Integral Gyuto 260mm Walkschliff - Choil
  • Kamon Knives Monosteel Integral Gyuto 260mm Walkschliff - Profile
  • Kamon Knives Monosteel Integral Gyuto 260mm Walkschliff - Profile
  • Kamon Knives Monosteel Integral Gyuto 260mm Walkschliff - Choil
  • Kamon Knives Monosteel Integral Gyuto 260mm Walkschliff - Coin
  • Kamon Knives Monosteel Integral Gyuto 260mm Walkschliff - Saya
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Monosteel Integral Gyuto 260mm Walkschliff

Monosteel Integral Gyuto 260mm Walkschliff

By Kamon Knives

No longer available

Benjamin Kamon

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Benjamin Kamon liefert mit diesem erstaunlich sauberen Walkschliff Gyuto mit geschmiedetem integralem Westerngriff eine Meisterklasse in Sachen Schmiedekunst ab. Ein Kamon-Messer ist das Ergebnis jahrelanger Erfahrung in der Metallbearbeitung, Fähigkeiten als Maschinist und Schmied sowie ein Fokus auf innovatives Industriedesign. Dieses Stück ist jedoch einfach das nächste Level. Ein reines Beispiel für Schmiedekunst, gepaart mit leistungsorientiertem Design.

Das minimalistische und dennoch vollständige Ergebnis ist in diesem Fall ein perfekt sauberes Finish, das unterstreicht, wie talentiert Benjamin Kamon wirklich ist. Das saubere Finish ist repräsentativ für Benjamins Geschick beim Schmieden. Durch die verschiedenen Stadien des Heraustreibens müssen der Griff und die endgültige Formgebung für einen Klingenschmied makellos sein, um ein so sauberes Finish zu erzielen. Das ist wirklich ein Meisterwerk im wahrsten Sinne des Wortes.

Das Messer verfügt über Benjamins ikonisches Gyuto-Kantenprofil, das ziemlich flach ist mit einer sehr allmählichen und subtilen Kurve zu einer extrem dünnen, nadelartigen Spitze. Das Profil ist dreieckig und im Gebrauch ist der Griff so abgewinkelt, dass die Spitze der Klinge leicht nach unten geneigt ist. Wenn Sie in einer klassischen Schneidhaltung über einem Brett stehen, ist es perfekt. Ein durchdachtes, ergonomisches Design.

Der Walkschliff-Schliff, gepaart mit einem extrem dünnen und leichten Blatt, fühlt sich auf dem Brett fantastisch an. Stellen Sie sich eine chirurgische, laserähnliche Klinge mit einem Arbeitstier wie Stabilität vor. Die Walkschliff-Wölbung in der Mitte der Klinge bietet Ihnen Stabilität und reduziert das Haften, verjüngt sich jedoch für die letzten 80 mm und entwickelt sich zu einer leicht flexiblen, laserähnlichen Spitze.

Benjamin hat die Klinge um die Quetschstelle herum etwas angelassen. Der farbig gehärtete Stahl ist etwas korrosionsbeständiger und sieht verdammt cool aus!

Wenn Sie mehr über die Herausforderungen bei der Herstellung eines geschmiedeten Integrals wie diesem und des Walkschliff-Schliffs erfahren möchten, lesen Sie unseren Zeitschriftenartikel Forged, Punched & Drifted - Kamon Knives Mono Steel Integral & the Walkschliff Grind .

Product Specification
  • Blade Type:
  • Edge Length: 260mm
  • Spine Heel: 4.5mm
  • Spine Mid: 1.5mm
  • Spine Tip (20mm before): 0.8mm
  • Blade Height: 62mm
  • Weight: 217g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Mattpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: 1.3505
  • Handedness: Beidhändig
  • Saya / Storage Included: Yes

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

1.2519

Low-alloy tungsten-chromium tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 110WCrV5)

1.2519 is the classic German oil-hardening Cr-W-V tool steel — close kin to AISI O7 and a sister to 1.2419, with a touch more vanadium for finer carbides. The tungsten and chromium combine to produce hard, finely dispersed carbides that allow a thin geometry to hold an edge longer than the simple carbons, while the vanadium keeps grain size tidy through the heat treat.

In a kitchen knife, it lands comfortably between 62 and 64 HRC and behaves like a slightly more wear-resistant W2 — that is, it sharpens with little fuss on most stones, takes a fine edge, and rewards a deliberate heat treatment more than it punishes a casual one. It will patina, sometimes attractively, sometimes alarmingly to a first-time carbon owner; either way, a wipe-and-dry habit is enough to keep it civil.

You will find 1.2519 in the work of European bladesmiths who want a step up in edge retention from white-paper carbons without losing the easy stone feel. Among the makers Modern Cooking carries, Benjamin Kamon, Martin Huber, Tobias Heldqvist, Jonas Johnsson, and MCx work in 1.2519. It is one of the more honest "European answers to Aogami" — not the same metallurgy, but a similar relationship between feel at the stone and edge longevity.

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

Walkschliff

A traditional Solingen grind — also called a kettle or kessel bulge grind — in which the blade is hollowed high on the side so its thickest point sits a little below the spine rather than at it. Below that bulge the steel is taken down to an extremely thin, finely convexed cutting edge, combining the rigidity of a thick upper blade with the keenness of a very thin one.

The Walkschliff is among the most demanding grinds to execute, historically reserved for the finest German knives and requiring years of a grinder's experience to do well. For the buyer it is a high-craft European alternative to the thin flat grinds of Japanese knives — strong, stable, and keen — but it is a hand-ground specialism, and a knife that carries it is priced for the skill it took to make.

View full grind guide →

Handle construction

Full Tang

A construction in which the blade steel runs the full length and width of the handle, forming a flat core between two handle scales. The scales are fixed to either face of the tang with pins, rivets, or adhesive, and the tang's outline stays visible as a strip of steel around the top, bottom, and butt of the handle — often with the pin heads showing as a row down each side. It is the dominant construction in Western kitchen and outdoor knives.

Because the steel continues all the way to the butt, the handle is essentially the tang dressed in two scales, and the grip is ground and shaped from that sandwiched assembly as a whole. The extra steel carries weight and balance back toward the hand, giving the solid, blade-and-handle-as-one feel that defines the style, and it leaves the edge of the tang on show as part of the knife's line.

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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