• Gyuto 250mm 26C3 Honyaki Full Tang Limited Release by Fredrik Spåre
  • Gyuto 250mm 26C3 Honyaki Full Tang Limited Release by Fredrik Spåre – detail view
  • Gyuto 250mm 26C3 Honyaki Full Tang Limited Release by Fredrik Spåre – side profile
  • Gyuto 250mm 26C3 Honyaki Full Tang Limited Release by Fredrik Spåre – handle detail
  • Gyuto 250mm 26C3 Honyaki Full Tang Limited Release by Fredrik Spåre – blade close-up
  • Gyuto 250mm 26C3 Honyaki Full Tang Limited Release by Fredrik Spåre – view 6
  • Gyuto 250mm 26C3 Honyaki Full Tang Limited Release by Fredrik Spåre – view 7
  • Gyuto 250mm 26C3 Honyaki Full Tang Limited Release by Fredrik Spåre – view 8
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Gyuto 250 mm 26C3 Honyaki Full Tang Limited Edition von Fredrik Spåre

Gyuto 250 mm 26C3 Honyaki Full Tang Limited Edition von Fredrik Spåre

By MCx

4.962,75 NOK
4.962,75 NOK
Sale Ausverkauft
Inkl. Steuern. Versand wird beim Checkout berechnet

Nicht vorrätig

Mit dem Masamoto KS als Referenz wollten Fredrik und ich einen absoluten Laser mit einem niedrigeren Profil als unsere früheren Kooperationen liefern. Eine leichte, flinke Klinge, perfekt für feine Detailarbeiten. Es wäre jedoch nicht richtig, das KS einfach zu kopieren, wir wollten ein Messer liefern, das einzigartig ist, aber dennoch in der Art und Weise, wie es die Menschen lieben, ähnlich ist.

Das Profil auf dieser Klinge ist gerade nach oben KS, aber hier enden die Ähnlichkeiten. Wir haben diesem Messer eine aggressive distale Verjüngung von 2 mm auf weniger als 1 mm in Richtung der nadelähnlichen Spitze gegeben. Der Schliff ist auch 50/50 konvex im Gegensatz zum KS, der typischerweise einen asymmetrischen Schliff von 70/30 hat. Da diese Klinge in Schweden geschmiedet wird, mussten wir auch den Stahl ändern, sodass Sie bei dieser Klinge 26c3 „Spicey White“ anstelle des klassischen Shirogami-Stahls erhalten, der beim KS verwendet wird. Es ist ein sehr ähnlicher Stahl, in der Tat fast identisch, aber vielleicht etwas verschleißfester und vor allem in Schweden hergestellt.

Der vielleicht größte Unterschied zwischen den beiden Messern besteht darin, dass es sich um ein Full-Tang-Messer mit westlichem Griff handelt. Der Griff verfügt über unser neues MCX-Profil, das Elemente der Rokkaku-Hanmaru-Form beibehält, die wir bei früheren Chargen mit einer glockenförmigeren Unterseite verwendet haben. Das ist die Richtung, in die wir in Zukunft mit der MCX-Reihe gehen werden.

Oh, und es ist ein Honyaki, der Masamoto KS ist kein Honyaki ;)

Product Specification
  • Blade Type:
  • Edge Length: 250mm
  • Spine Heel: 2.1mm
  • Spine Mid: 1.9mm
  • Spine Tip (20mm before): 0.95mm
  • Blade Height: 51mm
  • Weight: 222g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65+
  • Blade Construction:
  • Blade Finish: Mattpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Stabilised Masur Birch, 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

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

Honyaki

The traditional Japanese single-steel forging technique, in which a high-carbon mono-steel blade is differentially hardened — clay is applied to the spine before quench, leaving only the edge to fully harden. The result is a hard cutting edge and a softer spine that improves toughness, plus the hamon (temper line) that defines the visual signature of the technique.

Honyaki is the high-water mark of Japanese knifemaking. The technique is unforgiving; a failed differential quench cracks the blade. Honyaki knives are almost always from a single high-purity carbon steel — Shirogami #1 is the canonical choice — and are priced and treated accordingly.

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

Full Tang

A construction in which the blade steel runs the full length and width of the handle, forming a flat core between two handle scales. The scales are fixed to either face of the tang with pins, rivets, or adhesive, and the tang's outline stays visible as a strip of steel around the top, bottom, and butt of the handle — often with the pin heads showing as a row down each side. It is the dominant construction in Western kitchen and outdoor knives.

Because the steel continues all the way to the butt, the handle is essentially the tang dressed in two scales, and the grip is ground and shaped from that sandwiched assembly as a whole. The extra steel carries weight and balance back toward the hand, giving the solid, blade-and-handle-as-one feel that defines the style, and it leaves the edge of the tang on show as part of the knife's line.

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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