Gyuto 210mm SG2 Damascus Clad Gidgee & Brass
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A high-performance cutting tool from one of Japan’s finest blacksmiths. A classic piece from Shigeki Tanaka designed for professional chefs and passionate home cooks alike. Crafted from premium R2/SG2 steel with a high hardness of 64 HRC, ensuring great sharpness and edge retention. Forged beautifully thin and with exacting precision, the blade offers perfect balance and control, allowing for seamless transitions from slicing vegetables to cutting meat.
The blade's SanMai construction combines strength and flexibility, while the acid-etched forced patina finish adds a striking visual appeal. The matte polish further accentuates the knife's sophisticated aesthetic, making it a standout piece in any kitchen. Designed with a flat primary bevel and slight convexity on the secondary bevel, this knife delivers precision and efficiency in every cut, making it an indispensable tool for any culinary task.
We partnered with Jonas Johnsson of Isa Smedjan to give this beautiful blade a stunning custom handle. Crafted from luxurious Gidgee wood and accented with brass. The ergonomic design ensures a comfortable grip, while the rich, natural figure of Gidgee wood adds a touch of elegance. Combining beauty and functionality for the ultimate culinary experience. Whether you're a professional chef or an enthusiastic home cook, this Gyuto is your perfect culinary companion, delivering exceptional performance, durability, and style.
Product Specification
Blade Type: Gyuto
Overall length:
Edge Length: 210mm
Spine Heel: 2.19mm
Spine Mid: 1.83mm
Spine Tip (20mm before): 1.38mm
Blade Height: 47.89mm
Weight: 161g
Cutting Edge Steel: R2 / SG2
Stainless: Yes
HRC: 64
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Acid Etched (Forced Patina) and Matte Polish
Grind: Flat
Handle Construction: Hidden Tang
Handle Materials: Gidgee, Brass
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.
