• Gyuto 230mm SanMai Damascus Twist 135Cr3 Full Polish
  • Gyuto 230mm SanMai Damascus Twist 135Cr3 Full Polish – detail view
  • Gyuto 230mm SanMai Damascus Twist 135Cr3 Full Polish – side profile
  • Gyuto 230mm SanMai Damascus Twist 135Cr3 Full Polish – handle detail
  • Gyuto 230mm SanMai Damascus Twist 135Cr3 Full Polish – blade close-up
  • Gyuto 230mm SanMai Damascus Twist 135Cr3 Full Polish – view 6
  • Gyuto 230mm SanMai Damascus Twist 135Cr3 Full Polish – view 7
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Gyuto 230 mm SanMai Damascus Twist 135Cr3 Vollpolitur

Gyuto 230 mm SanMai Damascus Twist 135Cr3 Vollpolitur

By Milan Gravier

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Milan Gravier

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Ein sorgfältig gefertigtes Gyuto, das den höchsten Ansprüchen von Profi- und Hobbyköchen gerecht wird. Mit einer Kantenlänge von 229 mm ist dieses Gyuto auf Vielseitigkeit und Präzision ausgelegt. Die Klinge ist aus 135Cr3-Stahl geschmiedet, mit einer dreilagigen San-Mai-Konstruktion und einer unglaublich eng gedrehten Damastummantelung (150 Lagen Schmiedeeisen und 135Cr3, gefaltet und gedreht).

Das Messer wurde für höchste Leistung entwickelt und verfügt über eine vollständig konvexe Geometrie, die auf Schleifsteinen fertiggestellt wurde. Milan bearbeitete die ursprüngliche Geometrie auf flachen und konvexen Steinen der Körnung 100–200, eine Fähigkeit, die er sich während seiner Ausbildung beim erfahrenen Schwertpolierer Damian Kordic aneignete. Dies ist ein äußerst anspruchsvoller Prozess, der regelmäßiges Richten der Klinge erfordert. Der Prozess erfordert außerdem äußerst präzises Schmieden der Klinge, da sonst eine gleichmäßige Politur nicht möglich ist.

Nachdem die ursprüngliche Geometrie fertiggestellt war, wurden die restlichen Arbeiten an konvexen Steinen von 400# bis 6k durchgeführt und schließlich mit einem mittelharten Uchigumori-Naturstein und zwei Arten von Fingersteinen poliert, einem weichen aus Uchigumori und einem harten aus Nakayama. Der detaillierte Handpolierprozess sorgt für ein makelloses, gleichmäßiges Finish, das sowohl Leistung als auch Ästhetik verbessert.

Milan hat einen Satz Fingersteine beigelegt, mit denen Sie die schöne Oberfläche des Messers erhalten können.

Der Griff ist aus exquisiter Mooreiche gefertigt, die für ihre satte dunkle Farbe und ihre unglaubliche Maserung bekannt ist. Sie verleiht der Klinge eine natürliche Wärme und lässt sie gleichzeitig atemberaubend glänzen.

Komplett mit einer passenden Saya aus Mooreiche zur sicheren Aufbewahrung ist dies ein außergewöhnliches Hochleistungsküchenmesser mit einer atemberaubenden, traditionell gefertigten Ästhetik.

Product Specification
  • Blade Type:
  • Edge Length: 229mm
  • Spine Heel: 2.9mm
  • Spine Mid: 2.09
  • Spine Tip (20mm before): 0.48
  • Blade Height: 52mm
  • Weight: 179g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Säuregeätzt (erzwungene Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Bog Oak
  • Handedness: Beidhändig
  • Saya / Storage Included: Yes

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

135Cr3

Plain high-carbon tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
AFNOR / DIN; closely overlaps 1.2008

Editorial note: despite the "Cr3" suffix, which superficially suggests a low-carbon case-hardening grade, 135Cr3 is in fact a through-hardening high-carbon tool steel. The name is occasionally a source of confusion when buyers see the steel listed in older catalogues alongside true case-hardening grades like 16MnCr5; in practice 135Cr3 is interchangeable with 1.2008 for kitchen knife purposes.

The editorial profile follows 1.2008: a respectable, traditional European high-carbon at 62–65 HRC, with moderate edge retention, good toughness for the hardness, and conventional patina behaviour. It is most often seen in French and German workshop production where the carbon-steel idiom is part of the maker's identity. Among the makers Modern Cooking carries, Yanick Puig, Milan Gravier, Guirec Péron, and Jonas Johnsson work in 135Cr3.

Also known as:1.2008

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

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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