• Gyuto 230mm Forged S GoMai Integral Claro Walnut
  • Gyuto 230mm Forged S GoMai Integral Claro Walnut – detail view
  • Gyuto 230mm Forged S GoMai Integral Claro Walnut – side profile
  • Gyuto 230mm Forged S GoMai Integral Claro Walnut – handle detail
  • Gyuto 230mm Forged S GoMai Integral Claro Walnut – blade close-up
  • Gyuto 230mm Forged S GoMai Integral Claro Walnut – view 6
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Gyuto 230mm geschmiedet S GoMai Integral Claro Walnuss

Gyuto 230mm geschmiedet S GoMai Integral Claro Walnuss

By Leszek Sikoń

11.909,32 NOK
11.909,32 NOK
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Die geschmiedete S-Geometrie ist im Gegensatz zur geschliffenen S-Geometrie recht selten und erfordert ein hohes Maß an Geschick. Die S-Geometrie hat einen unbestreitbaren Vorteil, da sie die Schneidleistung durch Reibungsreduzierung verbessert. Diese reduzierte Reibung verbessert das Lösen der Lebensmittel, was das Schneiden angenehmer macht und gleichzeitig die zerstörerische Wirkung eines Messers auf Lebensmittel verringert. Als Köche ist dies natürlich das, was wir alle suchen. Die aus schwedischem 26c3-Stahl geschmiedete Klinge zeichnet sich außerdem durch eine sehr gute Schnitthaltigkeit und einfache Wartung aus.

Mit Leszeks charakteristischem Graphit-Integralkropf, einem einzigartigen strukturierten Finish und einem atemberaubenden Griff aus Claro-Walnuss ist das Messer unglaublich schön und einzigartig.

Leszek hat in Großbritannien und Japan gelernt und ist in Sammlungen auf der ganzen Welt vertreten. Seine Liebe zum Detail und seine handwerkliche Qualität gehören zu den besten der Welt. Dieses Messer bietet alles in Bezug auf Leistung, Stil und Handwerkskunst.

Product Specification
  • Blade Type:
  • Edge Length: 230mm
  • Spine Heel: 3.58mm
  • Spine Mid: 1.48mm
  • Spine Tip (20mm before): 1.14mm
  • Blade Height: 58mm
  • Weight: 223g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Schmiedeeisen, Säuregeätzt (erzwungene Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Claro Walnut 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

Compound Grind

A category covering blades ground with more than one geometry stacked into a single cross-section — typically a convex (or flat) primary bevel at the very edge, with one or more hollows ground higher up the blade face to relieve material behind it. The aim is food release and reduced wedging: the hollow opens an air gap so dense produce breaks away from the blade instead of clinging to it, while the convex steel at the edge keeps the apex strong and the knife driving through the cut.

The named variations in the Modern Cooking catalogue differ in where the hollows sit, how many there are, and whether the two faces are ground alike:

S-Grind — a convex primary bevel at the edge with a hollow ground into both faces just above it. The symmetrical "S"-shaped cross-section is the classic food-release grind: relief above the edge, strength at the edge.

C-Grind — an asymmetric S-grind. Both faces keep the convex primary bevel, but only one face carries the hollow above it. The single-sided relief biases food release to one side, and is simpler to grind and to maintain than a full S.

B-Grind — a stacked twin-hollow grind: a tight, narrow hollow immediately above the edge, with a second, broader and wider hollow above that. The staged relief gives especially strong food release across the height of the blade.

S-Hook Grind — also called a hook, harpoon, or J grind. An S-grind taken to an extreme, with the hollow placed very close to the cutting edge. The aggressive near-edge relief gives outstanding food release, at the price of being the most maintenance-sensitive of the family.

Asymmetrical-B Grind — a B-grind in which the twin-hollow structure is carried on one face while the other is ground differently (or left without the upper hollow), off-setting the edge. It combines the staged food release of a B-grind with the handed, steering character of an asymmetric grind.

In every case the gain is food release and reduced drag, and the shared cost is sharpening: as the edge is thinned over the knife's life, maintenance eventually reaches the hollowed steel, which cannot be flattened on a stone the way a convex or flat bevel can. How soon that happens depends on how deeply the hollows are cut and how close to the edge they sit — exactly what separates a gentle S-grind from an aggressive S-hook. These are high-craft geometries, prized by makers and experienced users for their cutting feel, and best appreciated by a cook who maintains their own edges.

View full grind guide →

Handle construction

Integral

A construction in which the bolster — and, in a full integral, a frame around the handle as well — is formed from the same single piece of steel as the blade rather than added as a separate part. The bolster and blade are continuous metal, forged or machined from one billet so there is no seam between them, with the tang carrying the handle material behind the integral section.

The design announces itself at the transition from blade to handle: a seamless steel bolster, and on a frame integral a steel surround bordering the handle material on every side. That unbroken metal gives a distinctive, resolved look and a forward, substantial feel, and removes the joint where a fitted bolster would otherwise meet the blade. It is a hallmark of high-end Western knifemaking and a demanding piece of forging or machining to execute cleanly.

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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