Gyuto 220mm Honyaki Brass, Oyster Shell & Ironwood


A beautifully forged Honyaki from French artisan Evan Antzenberger. The blade feels beautifully balanced, with a satisfying weight. A robust blade that will comfortably move through  mirepoix and other vegetable prep and then easily handle proteins as well. The asymmetrical right-handed grind performs admirably and feels very comfortable in the hand.

Evan has an incredibly unique and iconic style. Small details like the oyster shell spacer and faceted brass bolster give an already beautiful knife an elevated touch of class. These features combined with a stunning piece of ironwood make for a very beautiful and comfortable handle. Forged and ground to perfection the blade features a lovely matte polish, and the dark etching gives a lovely contrast, which highlights the beautiful Hamon. Finished with a little brute de forge around the spine the knife features contrasting hues and textures throughout that can only be described as tasteful and elegant.

As discussed above this beautiful piece features some very high-end cutting performance, but the quality of the craftsmanship is undeniable throughout. An incredible piece from a very talented artisan.

Product Specification

Blade Type: Gyuto

Edge Length: 220mm

Spine Heel: 4.81mm

Spine Mid: 3.45mm

Spine Tip (20mm before): 0.97mm

Blade Height: 56mm

Weight: 283g

Cutting Edge Steel: 135Cr3

Stainless: No

HRC: 65

Blade Construction: Honyaki

Blade Finish: Acid Etched (Forced Patina), Matte Polish, and Brute de Forge

Grind: Flat

Handle Construction: Hidden Tang

Handle Materials: Ironwood, Oyster Shell, Brass

Handedness: Right

Saya Included: No

Shipping & Returns


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.


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.