250mm Gyuto Asymmetrical B-Grind Koa
This handmade kitchen knife is truly one of a kind, meticulously crafted by artisanal knife maker Dan Bidinger to showcase both form and function. Drawing inspiration from the classic Japanese Gyuto, the blade’s profile offers superb versatility in slicing, dicing, and chopping. Every angle, curve, and surface is deliberately designed to promote comfort, efficiency, and precision for chefs of every skill level. The asymmetrical B grind that Dan pioneered sets this knife apart from typical Western or Japanese blades, incorporating both a wide fuller at the top of the blade and a secondary narrow fuller along the right face. These fullers dramatically reduce weight while minimizing drag, ensuring that slices glide smoothly and ingredients release swiftly. Constructed from CPM 3V steel—one of Dan’s personal favorites—this blade boasts exceptional sharpness potential and remarkable edge retention, making it a formidable tool for the discerning cook. The result is a knife whose geometry and steel composition stand as a testament to thoughtful craftsmanship and a deep understanding of culinary needs.
Dan’s proprietary asymmetrical B grind is widely revered as one of the best geometries for both professional and home kitchens, elevating food preparation to an art form. The wide fuller not only lessens overall blade mass but also helps channel away ingredients to prevent sticking. Meanwhile, the secondary narrow fuller on the right side fine-tunes these effects, allowing for effortless control as you push or pull through various textures. This careful engineering perfectly aligns with CPM 3V’s resilient characteristics, delivering strength without compromising on lightness or edge stability. Repeated sharpening sessions are kept to a minimum, as the steel’s high wear-resistance means it holds a keen edge far longer than many other alloys. For those who wish to learn more about the specialized qualities of CPM 3V, a quick web search reveals its esteemed reputation among knife enthusiasts. In every sense, this geometry and steel pairing creates an agile, precise, and durable blade that stands head and shoulders above typical production knives on the market.
Complementing the exquisite blade is a classic tapered full tang handle, shaped in a timeless coke-bottle contour that feels luxuriously ergonomic. Crafted with breathtakingly figured Koa scales, the handle adds warmth and visual appeal to the knife, giving a singular piece a touch of uniquely natural beautiful. The ultra-fine tapered tang not only enhances balance but also contributes to the knife’s elegant silhouette, ensuring it rests naturally in the hand without causing fatigue during extended prep work. This thoughtful union of materials, geometry, and design results in a rare masterpiece that both collectors and culinary professionals will cherish for years. From the asymmetrical B grind to the premium CPM 3V steel and the stunning Koa handle, every element of this singular creation exemplifies Dan Bidinger’s commitment to pushing the boundaries of artistry and performance in kitchen cutlery.
Produktspezifikation
Klingentyp: Gyuto
Kantenlänge: 250mm
Spine Heel: 3.83mm
Wirbelsäule Mitte: 2.07mm
Wirbelsäulenspitze (vorher 20 mm): 1.59mm
Klingenhöhe: 51mm
Gewicht: 173g
Spitzenstahl: CPM 3V
Edelstahl: No
HRC: 66
Klingenkonstruktion: Mono Steel
Klingenausführung: Satin Polish
Schleifen: Asymmetrical B
Handle-Konstruktion: Half Tang
Griffmaterialien: Koa
Händigkeit: Ambidextrous
Saya enthalten: No
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
Produktpflege:
Reinigung : Von Hand mit warmem Wasser reinigen. Vermeiden Sie nach Möglichkeit, den Griff zu benetzen.
Schärfen : Wir empfehlen die Verwendung von Wetzsteinen zum Schärfen Ihrer Messer und eines Honstabs oder -stahls, um den Grat zwischen den Schleifsitzungen zu erhalten.
Reaktive Stähle : Reaktive Stähle wie Aogami Super, Apex Ultra oder einer der vielen hochwertigen deutschen und schwedischen Reaktivstähle sind anfällig für Rost, wenn sie nicht richtig gepflegt werden. In diesem Fall empfehlen wir, das Messer zwischen den Einsätzen trocken zu halten und bei längerer Aufbewahrung des Messers die Messerklinge mit Tsubaki-Öl oder einem anderen lebensmittelechten Öl abzuwischen. Dies verhindert zwar nicht die Bildung von Patina auf der Klinge, aber es verhindert Rost. Eine Patina kann ein schönes persönliches Merkmal Ihres Messers sein und hilft, die Rostbildung zu stoppen. Trocknen Sie Ihr Messer also zwischen den Einsätzen regelmäßig ab, lagern Sie es trocken und tragen Sie bei längerer Lagerung von Zeit zu Zeit etwas Tsubaki-Öl auf.
Ein Nachschlagewerk für Stahlsorten
Griffpflege : Wenn Sie ein Messer mit einem nicht stabilisierten Holzgriff haben, können Sie von Zeit zu Zeit Tsubaki-Öl oder ein anderes lebensmittelechtes Öl auf den Griff auftragen. Lebensmittelechtes Wachs kann sowohl auf stabilisierte als auch auf nicht stabilisierte Holzgriffe aufgetragen werden. Tragen Sie niemals heißes Wachs oder Öl auf, da Sie sonst den Griff verziehen oder beschädigen könnten.