Isa Smedjan X Myojin Gyuto 245mm Spicy White, Eucalyptus Burl & Brass
Abholung bei Berlin Showroom verfügbar
Gewöhnlich fertig in 24 Stunden
A rare fusion of European craftsmanship and Japanese precision, this limited series of Honyaki Gyuto represents the pinnacle of cutting performance, artistry, and exclusivity. With only four in existence, each piece is entirely unique—a true collector’s item for serious chefs and enthusiasts alike.
Each blade is hand-forged by the renowned Jonas Johnsson of Isa Smedjan, one of the finest Honyaki smiths in the world. His work is sought after for its impeccable heat treatment, meticulous forging, and unparalleled understanding of steel. Jonas has collaborated with some of the most respected names in the industry, including Benjamin Kamon and Birch & Bevel, and his work is renowned for its edge retention and cutting feel.
After forging, each piece is entrusted to world-class sharpener Naohito Myojin, whose mastery in grinding and finishing has made him a legend in the field. Myojin has earned an international reputation through his collaborations with Konosuke Sakai, Hashimoto Shoichi, and Satoshi Nakagawa, bringing out the best in already exceptional blades. His precision grinding and polishing techniques create a seamless harmony between form and function, delivering effortless performance with every cut.
Forged from 26C3 carbon steel, the result is extraordinary sharpness, hardness, and edge retention. Sometimes referred to as “Spicy White,” 26C3 is comparable to Japanese White #1 steel, yet exhibits even greater edge retention and fine carbide structure, making it ideal for Honyaki forging. When heat-treated by a master like Jonas Johnsson, this steel reaches remarkable levels of hardness while maintaining resilience, ensuring long-lasting sharpness with a truly refined cutting edge.
The differential hardening process of the Honyaki construction creates a stunning hamon—a visual testament to the skill and precision required to produce such a blade. Each hamon is entirely unique, reflecting the artistry and individuality of its creation.
Designed for unparalleled cutting feel, the distal taper and ultra-refined convex grind ensure effortless food release, while the precision-thinned edge allows for an incredibly smooth, controlled cut. Whether working with proteins, vegetables, or intricate techniques, this Gyuto performs at the highest level, making it the ultimate tool for professional chefs and collectors alike.
Each piece in the series is fitted with a meticulously crafted handle made from a curated selection of premium woods, including Australian Ringed Gidgee, Tasmanian Blackwood, and Eucalyptus Burl. These stunning woods are accented with brass and rosewood, enhancing both aesthetics and ergonomics. The result is a handle that is not only visually captivating but also perfectly weighted for balance and comfort in the hand.
With only four in existence, this collection represents a fleeting opportunity to own a truly unique masterpiece. A combination of European and Japanese craftsmanship, top-tier steel, and impeccable geometry, this Honyaki Gyuto is more than just a tool—it is functional art, designed to inspire and perform at the highest level.
Each piece is a once-in-a-lifetime acquisition, ensuring that its owner possesses something unlike any other in the world.
Produktspezifikation
Klingentyp: Gyuto
Kantenlänge: 245mm
Spine Heel: 3.46mm
Wirbelsäule Mitte: 2.16mm
Wirbelsäulenspitze (vorher 20 mm): 1.20mm
Klingenhöhe: 56.79mm
Gewicht: 205g
Spitzenstahl: 26C3
Edelstahl: No
HRC: 65
Klingenkonstruktion: Mono Steel
Klingenausführung: Mirror Polish
Schleifen: Convex
Handle-Konstruktion: Hidden Tang
Griffmaterialien: Eucalyptus Burl, Brass
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.