Gyuto 230mm Honyaki 26c3 Schwarze Esche & Türkis
Jonas Johnsson ist ein Hausfavorit hier bei Modern Cooking. Er ist mit Sicherheit einer der engagiertesten Handwerker, denen wir begegnet sind. Jede Klinge zeigt einen Schritt in Richtung Perfektion. Dies gilt insbesondere für seine Honyaki-Klingen, die für ihn eine Spezialität und Leidenschaft sind.
Hier bei Modern Cooking sehen wir viele Arbeiten von Jonas, und während die Passform und das Finish von Standardelementen wie Griffpassung, glatt geschliffener Wirbelsäule und Choil, Balance und Gesamtstil im Wesentlichen perfekt sind, ist es die Geometrie, die auffällt. Dies ist der Bereich, der ständig an die Grenzen der Perfektion zu gehen scheint.
Ein sehr leistungsstarker walkschliff, konvexer Schliff ist der Schlüssel zur Leistung dieses Holzes. Das klassische Gyuto-Profil mit seiner superdünnen Schneide, den hochwertigen Abflachungen und Rundungen und dem laserdünnen konisch zulaufenden Rücken ergibt eine hohe Stabilität mit einer extrem dünnen und fein geschliffenen, rasiermesserscharfen Schneide.
Schwarzes Maserholz voller schöner goldener Katzenaugen, eine Mischung aus dunklem Grau, tiefem Schwarz und sogar einer kleinen Burgundernote, gepaart mit einem satten türkisfarbenen Truestone-Abstandshalter, bilden den klassischen achteckigen Wa-Griff dieser Klinge.
Ein weiteres beeindruckendes Funktionskunstwerk aus der Schmiede des Honyaki-Meisters Jonas Johnsson.
Product Specification
Blade Type: Gyuto
Edge Length: 230mm
Spine Heel: 2,98 mm
Spine Mid: 1,7 mm
Spine Tip (20mm before): 1,1 mm
Blade Height: 54,75 mm
Weight:
Cutting Edge Steel: 26C3
Stainless: Nein
HRC: 64+
Blade Construction: Honyaki
Blade Finish: Matte Polish
Grind: Konvex
Handle Construction: Versteckter Tang
Handle Materials: Schwarze Asche und Türkis
Handedness: Beidhändig
Saya Included: Nein
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.
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 one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
