• Gyuto 230mm Takedown Purple Heart & African Blackwood
  • Gyuto 230mm Takedown Purple Heart & African Blackwood – detail view
  • Gyuto 230mm Takedown Purple Heart & African Blackwood – side profile
  • Gyuto 230mm Takedown Purple Heart & African Blackwood – handle detail
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Gyuto 230mm Takedown Purple Heart & African Blackwood

Gyuto 230mm Takedown Purple Heart & African Blackwood

By Simon Krichbaum

No longer available

Simon Krichbaum

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Simon Krichbaum is perhaps one of the most exciting new knife makers in Europe. Trained by Martin Huber and part of a collective that includes the likes of Benjamin Kamon, Tobias Hangler and many other talented Austrian craftspeople.

With a mix of traditional Japanese and contemporary Austrian knife design being clear influences this stunning mono steel blade features an aggressive profile which feels very nimble and surgical, while the geometry is more in the directly of a workhorse. A very fine and sharp convex bevel that have been finished on Japanese whetstones for easy maintainability and a constant finish. The edge profile is a consistent radius from heel to tip resulting in a lovely smooth action on the board, perfect for push cuts.

The takedown handle is a very nice touch, convenient for cleaning and maintenance. A simple hex screw holds the beautiful purple heart and African blackwood handle securely in place. The handle features Simon's rokkaku hanmaru or hex round shape, which feels comfortable and ergonomic in the hand.

Overall an elegant and practical performance first design. 

Product Specification
  • Blade Type:
  • Edge Length: 230mm
  • Spine Heel: 4mm
  • Spine Mid: 2.67mm
  • Spine Tip (20mm before): 1.65mm
  • Blade Height: 58.2mm
  • Weight: 228g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Brute de Forge, Brushed, Kasumi
  • Grind:
  • Handle Construction:
  • Handle Materials: Purple Heart, African Blackwood
  • Handedness: Ambidextrous

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

115CrV3

Plain high-carbon chromium-vanadium steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Europe; identical to DIN 1.2210, known historically as "Silver Steel" in the UK

115CrV3 is the EN-system designation for the steel sold under the German Werkstoffnummer 1.2210 and in UK historical usage as Silver Steel. The chemistry is identical — about 1.15 percent carbon, 0.5 percent chromium, a small vanadium addition — and the editorial profile is the same as 1.2210.

Also known as:1.2210

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Takedown

A takedown is a hidden-tang construction built to come apart. The tang passes through the handle and is drawn up by a threaded fitting — a nut at the butt, or a pommel that screws down — so the handle can be dismantled and re-fitted rather than being permanently bonded in place. Everything else follows the hidden-tang pattern: a concealed tang inside a one-piece handle, with no steel showing along the grip.

The point of the design is serviceability. Because the handle is mechanical rather than glued, it can be taken off for thorough cleaning and drying, swapped for a different material or profile, or replaced entirely if it is ever damaged — all without destroying the original fittings. It is the construction to choose for a knife meant to be maintained and kept for the long term, and for owners who like the option of changing a handle later.

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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