Gyuto 200mm Go Mai
The knife presents in a beautiful Ash cluster burl handle and saya. Drawing back the saya reveals a classic Oatley Gyuto with a Vtoku 2 core clad in stainless steel. It’s a Go Mai construction, with a nickel diffusion layer separating the HRC 63 Vtoku core from the outer stainless jacket.
James has forged it thin, it’s probable the thinnest Go Mai we have come across, what’s incredible is that it also features an S grind geometry. The sheer skill required to grind this kind of geometry on such a thin, multilayer, piece of steel boggles the mind. James does it completely free hand too.
The profile is a classic Oatley design, it features and very low radius edge. It’s perfect for push cuts and moves through material effortlessly. Every angle feels considered and thoughtfully implemented to make the knife comfortable to hold and operate.
The Ash cluster burl handle is removable for maintenance and cleaning. A simple friction fit brass pin holds the handle in place. It’s a salute to the Japanese sword making traditions that James is inspired by and a design feature that anyone experienced in whetstone sharpening will appreciate.
An incredible piece of craftsmanship with a beautifully thin and sharp edge.
Product Specification
Blade Type: Gyuto
Overall length:
Edge Length: 205mm
Spine Heel: 2.7mm
Spine Mid: 1.75mm
Spine Tip (20mm before): 1.15mm
Blade Height: 61mm
Weight: 2.18g
Cutting Edge Steel: Vtoku2
Stainless: No
HRC: 63
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Kurouchi and Textured
Grind: S
Handle Construction: Hidden Tang
Handle Materials: Ash Cluster Burl
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: Yes
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.
