Gyuto 250mm "Gleanntán" KuMai AEB-L, Ni, Spicy White, Ni, RWL34
This one-of-a-kind handmade kitchen knife is the work of artisanal bladesmith Erik Gullikson, a maker known for precision engineering and sculptural design. A contemporary interpretation of the Japanese Gyuto, this blade is purpose-built for versatility—capable of everything from fine slicing to heavier prep work. Its form is defined by an aggressively tapered spine, which lightens the blade toward the tip and improves control and agility in hand. The overall balance and tension of the profile express both performance and craft at every angle.
At the heart of its function is a refined Walkschliff grind, a Solingen-inspired geometry executed here with precision and restraint. Unlike conventional grinds where the blade is thickest at the spine, the Walkschliff shifts the mass just below the spine, allowing the top to remain slim while preserving rigidity. This structure tapers down into a thin, slightly convex cutting edge, resulting in reduced friction, clean food release, and excellent stability. Paired with the dramatic taper of the blade, the geometry makes for a knife that feels both swift and sure-footed—gliding through food with ease and control.
The steel is a signature innovation from Erik’s workshop. Forged in-house, the nine-layer Patina Vale construction features a Damasteel RWL34 core, interlaid with nickel, 26c3 spicy white carbon steel, and AEB-L. Notably, the carbon steel is positioned in the outer laminate—not at the core—deliberately placed where it will slowly patinate with use. As the knife ages, this carbon layer will develop a distinctive “river” of purples and blues, framed by the stability and corrosion resistance of its stainless counterparts. The handle echoes this harmony of contrast and craftsmanship: an heirloom-fit geometric bolster in burgundy Paperstone leads into a stabilised choco mango body, separated by a nickel spacer and finished with a finely carved round groove. Bold, balanced, and deeply thoughtful, this knife reflects a maker at the top of his game—inviting use, aging with grace, and telling a story in steel.
Product Specification
Blade Type: Gyuto
Overall length: 360mm
Edge Length: 250mm
Spine Heel: 5mm
Spine Mid: 1.8mm
Spine Tip (20mm before): 1.2mm
Blade Height: 68mm
Weight: 188g
Cutting Edge Steel: RWL
Stainless: Yes
HRC: 64
Blade Construction: 9 Layer (Ku Mai)
Blade Finish: Satin Polish and Acid Etched (Forced Patina)
Grind: Walkschliff
Handle Construction: Hidden Tang
Handle Materials: Stabilised Choco Mango, Nickel, PapperStone
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: No
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.