Gyuto 240mm "Cráitéar" Apex Ultra Mono "Uillinneacha"
Erik Gulikson has very quickly established himself as one of Europes finest blade smiths and this 240mm Gyuto is an exceptional example as to why his work is so exciting. The knife features an aggressively tapered convex geometry that feels as though it would comfortably cruise through anything without breaking a sweat. The profile with its two stage santoku tip has an exception 67mm blade height. This is Gyuto meets Nakiri in a very nice way.
The deep finger rest brings the hand forward over the blade, giving the knife a balance and nimble feel. It's a 240mm blade, but feels more like a 220mm. The edge profile is subtly bellied, it's comfortable for a push cut, but also has bit of a rock-ability to it. Overall very nice on the board.
Gulikson is truly a unique artist, on this knife he has tastefully blended his signature "Cráitéar" or crater texture with a stunning piece of spalted beach. The unique figure of the wood compliments the texture on the blade beautifully. The piece is accented with aged brass and a touch of blue and purple hued tempering around the neck.
Fit and finish is flawless here, Erik takes his time with each piece and the results speak for themselves. I would be quick to score some of this incredible artists work as he will soon be in very high demand.
"Uillinneacha" or "Angel" is the Gaelic name of this beautiful culinary tool
Product Specification
Blade Type: Gyuto
Overall length:
Edge Length: 240mm
Spine Heel: 4.7mm
Spine Mid: 2.5mm
Spine Tip (20mm before): 0.6mm
Blade Height: 67mm
Weight: 248g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC: 66
Blade Construction: Mono Steel
Blade Finish: Textured, Tempered, and Satin Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Spalted Beach, Copper
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.
