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Adonis X Karyś Gyuto 220 mm 1.2419.05

Adonis X Karyś Gyuto 220 mm 1.2419.05

By Collaboration


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Antoine Kniamen

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Eines von zwei Messern, die von zwei der talentiertesten Schmiede Europas, Antoine Kniamen von Adonis Forged Arts und Karol Karyś von made by karyś, hergestellt wurden. In dieser Zusammenarbeit haben die beiden Kunsthandwerker jeweils eine Klinge geschmiedet, aber um das Ganze interessanter zu gestalten, wurde jedes Messer vom jeweils anderen Handwerker fertiggestellt. Das Ergebnis sind zwei außergewöhnliche und einzigartige Küchenmesser.

Die beiden Hersteller lassen sich von sehr unterschiedlichen und einzigartigen Stilen inspirieren. Karol Karyś ist fasziniert von Texturen und lässt sich von der brutalistischen Architektur inspirieren, die seinen Messern Texturen verleiht, die oft wirken, als wären sie von Zeit und rauem Wetter erodiert. Antoine hingegen lässt sich von der Renaissance und traditioneller japanischer Technik inspirieren. Daher zeichnen sich seine Arbeiten oft durch gerade Linien und elegante Kurven aus, gepaart mit leuchtenden Farben und klassischen Merkmalen.

Das Ergebnis ist eine elegante Mischung der beiden Künstlerstile. Die von Antoine geschmiedete Klinge aus wolframlegiertem deutschen Stahl 1.2419.05 ist sehr sauber mit seidenweichen Linien und einer satinpolierten Oberfläche. Das saubere Finish ist eine ironische Anspielung auf seinen Partner, der für seine rustikale und verwitterte, brutalistische Struktur bekannt ist. Doch dies ist kein einfaches Stück polierten Stahls. Die Klinge ist eine Kombination aus Antoines beiden charakteristischen Stilen: seiner Kaze-Serie mit ihren handgeschmiedeten Fasen und seinen moderneren Kreationen. Leistungsmäßig erhalten Sie eine unglaublich dünne und scharfe Walkschliff-Klinge mit hervorragender Schneidwirkung auf dem Brett.

Karol hat der Klinge einen seiner facettenreichen und strukturierten Griffe mit eleganten Gravuren im Schnörkelstil auf dem Messingpolster verpasst. Die Gravuren sind dezent zwischen seinen charakteristischen brutalistischen Texturen platziert – eine geschmackvolle Anspielung auf Antoines Renaissance-Stil. Auch das antike Leinenmicarta ist eine durchdachte Wahl von Karol und verleiht dem Griff eine Optik und Haptik, die harmonisch und dennoch voller Karols Identität und Geist ist.

Dies ist ein unglaubliches Stück. Man kann sich die Herausforderung vorstellen, zwei so einzigartige und unterschiedliche Stile miteinander zu verbinden. Den beiden Kollaborateuren ist es gelungen, die Stile auf sehr geschmackvolle und schöne Weise zu vereinen. Ein atemberaubendes Unikat.

Product Specification
  • Blade Type:
  • Edge Length: 220mm
  • Spine Heel: 3.38mm
  • Spine Mid: 1.75mm
  • Spine Tip (20mm before): 0.72mm
  • Blade Height: 55.21mm
  • Weight: 204g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Satinpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Antique Linen Micarta, Brass
  • Handedness: Beidhändig

Blade type

Gyuto

牛刀

The gyuto is the Japanese interpretation of the western chef knife, and the most versatile blade in a modern kitchen. It carries a long edge, most often 210 to 270 mm, that runs flatter through the heel than its western counterpart before rising in a gentle, late curve to a fine point — a line that favours push- and pull-cutting while still allowing a rocking motion when the work calls for it. There is enough height at the heel to keep knuckles clear of the board, and the tip is fine enough for detail work, which is why most cooks reach for it first.

The flatter edge is the defining characteristic and the trade-off both. More of the blade lands on the board at once, which suits push cutting and gives clean, decisive contact through an ingredient, but a cook who works primarily by rocking will find less curve to work with than a western profile offers. Modern makers increasingly blur the line between the two, drawing a profile that rocks and push-cuts equally well — Birch & Bevel's Modern Gyuto profile, Antoine Kniamen's Western Gyuto, and Benjamin Kamon's own gyuto profile are all examples of that hybrid thinking.

View full knife type guide →

Cutting edge steel

1.2419.05

Low-alloy tungsten-chromium oil-hardening tool steel (variant of 1.2419)

Typical HRC
60–63
Corrosion class
Carbon
Production
Conventional
Origin
Germany

1.2419.05 is the leaner, oil-hardening sub-variant of 1.2419, with somewhat reduced carbon and tungsten — closer to a 95WCr5 in spirit. The "0.05" designation signals an oil-quench specification rather than a wholly separate alloy.

For kitchen knife purposes, 1.2419.05 sits between the simple carbons and full 1.2419 in performance: a slightly easier heat treat, slightly less edge retention, similar feel at the stone. It is a sensible "step up from W2" steel for a smith who values forgiving heat treatment and a cook who values an honest, no-drama carbon edge. Toughness is good; patina behaviour is conventional.

It is uncommon enough in finished knives that you will rarely see it called out by name; when you do, treat it as a near-relative of full 1.2419 with marginally different working characteristics. Among the makers Modern Cooking carries, Martin Huber and Antoine Kniamen work in 1.2419.05.

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

The Kesselscher Walkschliff is a traditional Solingen grind in which each face of the blade curves outward from the spine, reaching its greatest thickness slightly below it before tapering towards the edge. Beneath this pronounced convex “bulge,” the blade is ground exceptionally thin and continues into a fine, subtly convex cutting edge. This distributes material through the upper blade for rigidity and stability while preserving the low cutting resistance of a very thin edge.

Achieving this compound geometry consistently demands considerable control, specialist knowledge and experience, whether it is produced on a traditional grinding wheel or with a belt grinder. Once part of Solingen’s celebrated grinding tradition, the Walkschliff is now practised by relatively few makers. A well-executed example is valued for the way it reconciles qualities that can otherwise seem opposed: strength through the body of the blade, fineness behind the edge and an exceptionally keen, confident cut.

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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