• Gyuto 230mm AEB-L Gidgee MCX Fredrik Spåre
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Gyuto 230mm AEB-L Gidgee MCx Fredrik Spåre

Gyuto 230mm AEB-L Gidgee MCx Fredrik Spåre

By MCx

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Fredrik Spåre

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Wir präsentieren das neueste Küchenmesser des MCX Design Studios, das in Zusammenarbeit mit dem renommierten schwedischen Schmied und Birch & Bevel-Absolventen Fredrik Spåre gefertigt wurde. Diese außergewöhnliche Klinge verkörpert die perfekte Mischung aus ästhetischer Eleganz und Spitzenleistung. Das vollständig von Spåre selbst geschmiedete Messer verfügt über das charakteristische spitze Profil von MCX, das durch Iterationen der MCX-Küchenmesserkollektion und der Birch & Bevel-Reihe verfeinert und verfeinert wurde. Das Ergebnis ist eine Klinge mit einer schmiedekonischen konvexen Geometrie, ultradünnen konvexen Fasen und einer rasiermesserscharfen Schneide. Das Kantenprofil umfasst einen subtilen Radius, der sanft von der Ferse zur Spitze übergeht und so ein außergewöhnliches Schneidebrett-Erlebnis gewährleistet. Dieses Design verbessert nicht nur Präzision und Kontrolle, sondern reduziert auch die Belastung des Handgelenks, sodass die Verwendung über längere Zeiträume der kulinarischen Zubereitung eine Freude ist.

Das Herzstück dieses Meisterwerks ist AEB-L-Edelstahl, ein hochwertiges Material, das für seine bemerkenswerte Balance aus Zähigkeit, Schnitthaltigkeit und Korrosionsbeständigkeit geschätzt wird. AEB-L gilt dank seiner feinkörnigen Struktur, die eine schärfere, feinere Schneide ermöglicht, oft als einer der edelsten Stähle für Küchenmesser. Im Gegensatz zu vielen anderen Edelstählen bietet AEB-L eine hohe Absplitterfestigkeit und sorgt so für eine robuste, langlebige Schneide. Die Klinge ist auf 63 HRC gehärtet – ein Wert, der die perfekte Harmonie zwischen Härte und Flexibilität schafft. Dieser hohe Rockwell-Wert verleiht dem Messer eine scharfe, langlebige Schneide, die Schnitt für Schnitt ihre Präzision behält. Die Wahl von AEB-L zeugt von unserem Engagement für Handwerkskunst und Leistung, denn es bietet Köchen und Kochbegeisterten ein Werkzeug, das sowohl pflegeleicht als auch beeindruckend widerstandsfähig ist.

Nicht weniger Aufmerksamkeit wird dem Griff gewidmet, der MCXs Engagement für ergonomisches Design und luxuriöse Materialien widerspiegelt. Der Griff zeichnet sich durch MCXs klassische konische Rokkaku Hanmaru-Form aus, auch bekannt als „Sechsrund“-Form, die Anwendern aller Könnerstufen einen komfortablen und sicheren Halt bietet. Gefertigt aus atemberaubendem australischem Ringed Gidgee-Holz, einem Material, das für seine tiefen, satten Farbtöne und seine natürliche Härte bekannt ist, ist der Griff ebenso langlebig wie schön. Akzentuiert durch einen Messing-Kropf und einen eleganten schwarzen G10-Abstandshalter, schafft diese Materialkombination eine harmonische Balance aus Textur, Farbe und Funktionalität. Das Design ist zeitlos und modern zugleich und bereitet Köchen bei jedem Gebrauch Freude und Stolz. Dieses handgefertigte Messer ist ideal für Profiküchen und Hobbyköche und zeugt von der Kunstfertigkeit von Fredrik Spåre und der Design-Exzellenz von MCX. Ob Sie zarte Garnituren zubereiten oder herzhafte Zutaten zerkleinern – mit diesem Messer erledigen Sie jede Aufgabe mit Präzision, Stil und Komfort.

Product Specification
  • Blade Type:
  • Overall Length: 375 mm
  • Edge Length: 230mm
  • Spine Heel: 3.03mm
  • Spine Mid: 1.87mm
  • Spine Tip (20mm before): 0.95mm
  • Blade Height: 54mm
  • Weight: 188g
  • Cutting Edge Steel:
  • Steel class: Stainless
  • HRC: 63
  • Blade Construction:
  • Blade Finish: Schmiedeeisen, Satinpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Australian Ringed Gidgee, G10, 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

AEB-L

Fine-grain martensitic stainless steel

Typical HRC
60–63
Corrosion class
Stainless
Production
Conventional
Origin
Sweden (Uddeholm)

AEB-L is the original fine-grain razor stainless — a steel developed for safety razor blades and rediscovered by knifemakers as one of the most refined stainless choices available. About 0.67 percent carbon and 13 percent chromium, with very low impurity content, allow the steel to take a near-carbon-grade edge while remaining genuinely stainless.

In a custom or boutique kitchen knife AEB-L typically lands at 60–62 HRC, sharpens with the easy feel of a clean carbon, and produces a polished apex that holds an edge longer than its modest carbide content might suggest. Toughness is exceptional: at 62 HRC, AEB-L compares well to 52100 at the same hardness in published toughness data, which is the point that contemporary metallurgical writing on the steel has emphasised. It is the steel that taught a generation of makers that stainless need not feel coarse.

AEB-L is heavily used in the modern American custom scene and is an honest answer to the cook who wants the feel of a clean carbon without the maintenance burden. Among the makers Modern Cooking carries, Lew Griffin and Oliver Märtens work in AEB-L. It is closely related to Sandvik 13C26 and a direct ancestor of 14C28N.

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 faces curve outward in a continuous arc rather than falling in a straight line. The practical consequence is that it has no shoulder — no abrupt step where a bevel meets the blade face. Food release improves for the same reason: a curved face touches the cut surface along a narrow band instead of a full flat plane, so slices break away rather than clinging. Drag behaves differently too. A convex blade carries more steel than a flat grind of the same spine thickness, so it is not the lowest-drag geometry available, but the resistance it does create builds smoothly through the cut instead of arriving all at once as the food meets a bevel transition. The feel is progressive rather than sudden.

The curve also supports the edge. Steel thickens quickly behind the apex, which raises edge stability at a given sharpening angle — the apex is less prone to rolling or chipping under lateral load. How much of that you get depends on where the convexity sits. A face can be curved the whole way from spine to edge, or the curve can be confined to the last millimetre or two as a convex "appleseed" edge on an otherwise flat blade. The first shapes how the knife moves through food; the second is felt almost entirely at the 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.

Vollständige Details anzeigen