Gyuto 230mm GoMai Stainless Clad Integral I-Beam Handle Carved & Textured Camel Bone
Verfügbarkeit für Abholungen konnte nicht geladen werden
The handmade kitchen knife crafted by renowned blacksmith Antoine Kniamen is a true one-of-a-kind masterpiece that redefines both form and function. This exceptional blade merges the best of two worlds, fusing the elegant efficiency of a Japanese Gyuto with the robust utility of a Western chef’s knife. Its profile strikes a masterful balance, featuring a slightly more bellied edge than a traditional Gyuto while maintaining a subtle flare at the edge radius. This refined shape is also taller than its Japanese counterpart, offering enhanced knuckle clearance and superior versatility for a wide range of cutting techniques. Whether you’re dicing vegetables, carving meats, or executing precise cuts with finesse, this hybrid design feels natural and intuitive in hand, making it a joy to wield in both home kitchens and professional culinary environments.
Beyond its striking profile, the geometry of the knife demonstrates Antoine Kniamen’s meticulous attention to detail. The spine is highly tapered, creating an exceptional sense of balance and a nimble, controlled feel. This design ensures that the knife’s weight is perfectly distributed, reducing hand fatigue during extended use. The bevels are shaped into finely tuned convex surfaces, a feature that enhances both cutting performance and food release. Every slice glides effortlessly through produce, proteins, and other kitchen staples, while the food is less likely to stick to the blade’s surface. This optimal geometry, paired with the house-forged composite steel, embodies Kniamen’s commitment to craftsmanship. The blade’s core is forged from Apex Ultra steel, prized for its edge retention and toughness, and is sandwiched between nickel and stainless steel layers. This construction not only provides a stunning visual contrast but also fortifies the blade’s structural integrity, ensuring longevity and protection against oxidation.
The handle of this stunning knife is where Antoine Kniamen’s artistry truly shines. Dubbed the “I-Beam” handle for its unique metal construction, it features an intricately TIG-welded and polished integral bolster. This design provides unmatched strength and stability, allowing for seamless transitions between the blade and handle. The handle’s ergonomic shape ensures a comfortable, secure grip, with hand-carved, textured scales made from stabilized, red-dyed camel bone. This material not only adds a splash of color and character but also enhances grip and durability. Further elevating the handle’s aesthetic is the blackened steel treatment, which creates a matte finish that resists fingerprints and provides a slip-resistant texture. The blade’s black-etched finish contrasts against the polished satin of the nickel and stainless steel layers, offering a visually stunning appearance that’s as striking as it is functional. This knife is more than a kitchen tool—it’s a work of art, perfectly suited for both everyday use and as a presentation centerpiece in fine dining establishments. With every element thoughtfully designed and masterfully executed, this blade signals a new era of craftsmanship from French blacksmith Antoine Kniamen, and it’s a captivating glimpse of the exceptional creations still to come.
Produktspezifikation
Klingentyp: Gyuto
Kantenlänge: 230mm
Spine Heel: 3.26mm
Wirbelsäule Mitte: 2.11mm
Wirbelsäulenspitze (vorher 20 mm): 0.84mm
Klingenhöhe: 60.78mm
Gewicht: 299g
Spitzenstahl: Apex Ultra
Edelstahl: No
HRC: 66
Klingenkonstruktion: 5 Layer (Go Mai)
Klingenausführung: Satin Polish und Acid Etched (Forced Patina)
Schleifen: Convex
Handle-Konstruktion: Integral, Frame
Griffmaterialien: Carved & Textured Camel Bone
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.
