• Gyuto 265mm Full Tang Integral Kasumi SanMai
  • Gyuto 265mm Full Tang Integral Kasumi SanMai – detail view
  • Gyuto 265mm Full Tang Integral Kasumi SanMai – side profile
  • Gyuto 265mm Full Tang Integral Kasumi SanMai – handle detail
  • Gyuto 265mm Full Tang Integral Kasumi SanMai – blade close-up
  • Gyuto 265mm Full Tang Integral Kasumi SanMai – view 6
  • Gyuto 265mm Full Tang Integral Kasumi SanMai – view 7
  • Gyuto 265mm Full Tang Integral Kasumi SanMai – view 8
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Gyuto 265mm Full Tang Integral Kasumi SanMai

Gyuto 265mm Full Tang Integral Kasumi SanMai

By Tobias Heldqvist

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Tobias Heldqvist

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With precision forged, and consistent stone finished bevels as the foundation, performance is without question here. Tobias Heldqvist is one of Europe’s most respected craftsmen. The geometry is a delight on the cutting board. Gently tapered at the spine and with a smooth subtle radius at the edge. This stunning piece of precision work is sure to bring years of cutting pleasure in the kitchen.

When discussing this piece, Tobias pointed out the C130 steel as particularly special with regard to stone polishing and he has highlighted that feature with a stunning Kasumi polish. Blending the beautiful, hazy polish with a dark, forge textured kurouchi finish is a tasteful classic. A full tang handle construction and a forged integral bolster brings satisfying weight, balance, and ergonomics to an already stunning piece of work. The handle is finished with Chestnut burl and muskox horn pins. 

The work of Tobias Heldqvist is built on a foundation of professional training as a metal fabricator and training in Japan. This knowledge brings a level of quality and fit and finish that is beyond reproach.

The knife comes with a hand crafted Saya in Ash wood with Chestnut burl pin for safe transport.

Product Specification
  • Blade Type:
  • Edge Length: 265mm
  • Spine Heel: 4.17mm
  • Spine Mid: 1.92mm
  • Spine Tip (20mm before): 1.33mm
  • Blade Height: 56.92mm
  • Weight: 291g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Kurouchi, Kasumi
  • Grind:
  • Handle Construction:
  • Handle Materials: Chestnut Burl, Muskox Horn (Ash Wood Saya)
  • Handedness: Ambidextrous
  • 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

C130

Plain high-carbon tool steel

Typical HRC
64–66
Corrosion class
Carbon
Production
Conventional
Origin
Europe (≈ DIN 1.1563 / C125U)

C130 is the high end of the EN simple-carbon ladder: about 1.25 to 1.30 percent carbon with no chromium, very little manganese, and nothing else of consequence. In its commercial form it overlaps with C125U / 1.1563, and it is becoming rare on the open market — high-purity simple carbon stock is being squeezed out by alloyed and powder steels.

For the maker and the cook this is a steel in the 125SC and Shirogami #1 family: extremely keen at the apex, capable of running into the mid-sixties HRC, with the corresponding willingness to patina aggressively if neglected. Toughness is the limiter — at this carbon content, fine grain and a careful heat treat are essential, and a maker who can dial them in produces a knife that genuinely competes with the best Japanese white papers.

C130 is a connoisseur's steel — uncommon, demanding, and capable of remarkable performance in the right hands. It is most often seen in bespoke European and UK bladesmith work where the maker explicitly wants a high-carbon, low-alloy edge philosophy. Among the makers Modern Cooking carries, Joel Black and Simon Maillet work in C130.

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

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

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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