Gyuto 230mm Madra Rua Uillinneacha Masur Birch and Copper
The "Madra Rua" Gyuto is a masterpiece crafted by Irish artisan blacksmith Erik Gullikson, whose artistry brings a unique blend of tradition and innovation to every piece he forges. Named after the Irish term for “Red Fox,” this knife embodies both elegance and fierce functionality. As part of Gullikson’s “Uillinneacha” series—meaning “angles” in Irish—the blade’s design showcases a distinctive, angular multistep profile that enhances its visual appeal and structural strength. Each line and facet of the knife reflects Gullikson's meticulous approach to design, where every angle is carefully calculated to support balance and precision.
The blade of the Madra Rua is forged from Apex Ultra steel, a high-performance material known for its exceptional toughness, remarkable edge retention, and potential for razor-sharpness. To add a layer of aesthetic and functional complexity, the blade is clad in a 240-layer, three-steel nickel Damascus pattern on both sides. This intricate layering not only adds visual allure but also improves the blade's resilience and durability, offering a unique blend of beauty and robustness. The blade’s tapered convex geometry is optimized for cutting efficiency, making the Madra Rua ideal for high-precision tasks and promising an outstanding cutting experience.
Completing the knife’s form is Gullikson’s signature rokkaku hanmaru handle shape, which brings both comfort and stability to the user. The handle is crafted from stabilized masur birch, a wood known for its attractive grain patterns and durability, ensuring it will endure years of use. The geometric front bolster and endplate, made from patinated copper, enhance the knife’s overall aesthetic, while a peened fastening pin secures the construction. Together, these elements create a harmonious blend of organic and metallic textures, making the Madra Rua not only a high-performance tool but also a collector's piece that exemplifies Gullikson's craftsmanship and the spirit of Irish design.
Product Specification
Blade Type: Gyuto
Overall length: 350mm
Edge Length: 228mm
Spine Heel: 3.91mm
Spine Mid: 1.96mm
Spine Tip (20mm before): 0.82mm
Blade Height: 62.5mm
Weight: 217g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC: 66
Blade Construction: 3 Layer (San Mai)
Blade Finish: Brute de Forge, Acid Etched (Forced Patina), and Matte Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Stabilised Masur Birch, 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.
