• Gyuto 250mm SanMai Wrought Iron & Nickel Damascus Clad 1.2519 Full Polish
  • Gyuto 250mm SanMai Wrought Iron & Nickel Damascus Clad 1.2519 Full Polish – detail view
  • Gyuto 250mm SanMai Wrought Iron & Nickel Damascus Clad 1.2519 Full Polish – side profile
  • Gyuto 250mm SanMai Wrought Iron & Nickel Damascus Clad 1.2519 Full Polish – handle detail
  • Gyuto 250mm SanMai Wrought Iron & Nickel Damascus Clad 1.2519 Full Polish – blade close-up
  • Gyuto 250mm SanMai Wrought Iron & Nickel Damascus Clad 1.2519 Full Polish – view 6
  • Gyuto 250mm SanMai Wrought Iron & Nickel Damascus Clad 1.2519 Full Polish – view 7
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Gyuto 250 mm SanMai Schmiedeeisen & Nickel Damascus Clad 1.2519 Vollpolitur

Gyuto 250 mm SanMai Schmiedeeisen & Nickel Damascus Clad 1.2519 Vollpolitur

By Tobias Heldqvist

No longer available

Tobias Heldqvist

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Hin und wieder kommt ein Messer durch unsere Türen, das man nur schwer loslassen kann. Dies ist eines dieser Messer. Tobias Heldqvist legt wie ein Mönch Wert auf Qualität und Präzision. Dieses Messer zeigt das Ergebnis dieser Hingabe auf jedem Millimeter.

Die wunderschön geschmiedete und geschliffene Klinge verfügt über steinfertige, flache Fasen mit außergewöhnlicher Konsistenz und eine nagelfeste, feine und rasiermesserscharfe Schneide. Das Kantenprofil ist nahezu flach mit einem angenehm subtilen Radius, der sanft zur Spitze hin verläuft. Dieses Messer eignet sich hervorragend zum Schneiden, Stoßschneiden und Hacken.

Die leichte Ätzung offenbart das Muster aus Schmiedeeisen und Nickel-Damast, das sich mit der Zeit als Patina auf der satinpolierten Klinge entwickelt. Der Kern besteht aus Wolframstahl 1.2519 und bietet sensationelle Schnitthaltigkeit und Schärfe. Kern und Mantel sind durch einen wunderbar subtilen Kontrast voneinander getrennt – ein sehr edler Effekt. Tobias unterstreicht sein Können und hat dieser Klinge eine wunderschön definierte Shinogi-Linie verliehen, die ihr einen sehr robusten Charakter verleiht.

Die Klinge ist durchgehend geschmiedet. Der Erl ist konisch zulaufend und mit markanten, golddurchzogenen, tropfenförmigen Carbonfaser-Schalen mit schwarz-weißen G10-Einlagen versehen. Dies ist ein wunderschönes Stück Handwerkskunst von einem der besten Schmiede Europas.

Product Specification
  • Blade Type:
  • Edge Length: 250mm
  • Spine Heel: 3.15mm
  • Spine Mid: 2.37mm
  • Spine Tip (20mm before): 0.91mm
  • Blade Height: 55.69mm
  • Weight: 258g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Satinpolitur, Säuregeätzt (erzwungene Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Carbon Fibre, G10
  • Handedness: Beidhändig
  • Saya / Storage Included: Yes

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

1.2519

Low-alloy tungsten-chromium tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 110WCrV5)

1.2519 is the classic German oil-hardening Cr-W-V tool steel — close kin to AISI O7 and a sister to 1.2419, with a touch more vanadium for finer carbides. The tungsten and chromium combine to produce hard, finely dispersed carbides that allow a thin geometry to hold an edge longer than the simple carbons, while the vanadium keeps grain size tidy through the heat treat.

In a kitchen knife, it lands comfortably between 62 and 64 HRC and behaves like a slightly more wear-resistant W2 — that is, it sharpens with little fuss on most stones, takes a fine edge, and rewards a deliberate heat treatment more than it punishes a casual one. It will patina, sometimes attractively, sometimes alarmingly to a first-time carbon owner; either way, a wipe-and-dry habit is enough to keep it civil.

You will find 1.2519 in the work of European bladesmiths who want a step up in edge retention from white-paper carbons without losing the easy stone feel. Among the makers Modern Cooking carries, Benjamin Kamon, Martin Huber, Tobias Heldqvist, Jonas Johnsson, and MCx work in 1.2519. It is one of the more honest "European answers to Aogami" — not the same metallurgy, but a similar relationship between feel at the stone and edge longevity.

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

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

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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