• Gyuto 230mm Mono Integral Take Down
  • Gyuto 230mm Mono Integral Take Down – detail view
  • Gyuto 230mm Mono Integral Take Down – side profile
  • Gyuto 230mm Mono Integral Take Down – handle detail
  • Gyuto 230mm Mono Integral Take Down – blade close-up
  • Gyuto 230mm Mono Integral Take Down – view 6
  • Gyuto 230mm Mono Integral Take Down – view 7
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Gyuto 230mm Mono Integral Take Down

Gyuto 230mm Mono Integral Take Down

By Oliver Märtens

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Oliver Märtens

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The 230mm Gyuto, forged from 1.3505 German Tool steel, represents the pinnacle of functional knife design by renowned German blacksmith Oliver Märtens of oel knives. Forged in his Kassel, Germany studio, this knife embodies Märtens’ signature design language, which is rooted in clean, deliberate lines and a focus on purpose-driven functionality. Influenced by the principles of the Bauhaus movement, Märtens integrates structural clarity and minimalist efficiency into every element of his work, ensuring that the form of the knife serves its practical role with precision.

The blade features a bold and performance-focused gyuto profile with wide convex bevels, providing an optimal balance between cutting power and precision. Its tapered spine enhances maneuverability, giving the knife a nimble and balanced feel in the hand. The ergonomic design ensures comfort and control, making it suitable for long hours of use in demanding kitchen environments. The focus on functionality and balance reflects Oliver’s commitment to creating tools that perform exceptionally well while feeling intuitive and responsive during use.

This Gyuto also showcases Oliver’s innovative take-down handle design, which allows for easy disassembly and maintenance without compromising structural integrity. You can learn more about this practical feature in this video on takedown handles. The handle itself combines a forged integral bolster with an anodized aluminum body and a custom brass rear end cap, secured with a titanium locking screw for durability. Märtens’ design philosophy is evident in every detail, delivering a knife that excels in cutting performance, ergonomic precision, and purposeful construction.

Product Specification
  • Blade Type:
  • Overall Length: 370mm
  • Edge Length: 230mm
  • Spine Heel: 3.9mm
  • Spine Mid: 1.9mm
  • Spine Tip (20mm before): 0.87mm
  • Blade Height: 58mm
  • Weight: 255g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: TexturedSatin Polish
  • Grind:
  • Handle Construction:
  • Handle Materials: Anodised Aluminium, Brass
  • Handedness: Ambidextrous

Blade type

Gyuto

牛刀

The Japanese take on the Western chef's knife, and the most versatile blade in a modern kitchen. A gyuto carries a long, gently curved edge — most often 210 to 270 mm — that allows both push cuts and a rocking motion, with a pointed tip for fine work and enough height at the heel to keep knuckles clear of the board. It handles proteins, vegetables, and herbs without complaint, which is why most cooks reach for it first.

Compared with a European chef's knife, the gyuto is usually thinner, harder, and lighter, ground to a finer edge that rewards good board technique and regular honing. That same thinness is the trade-off: the edge is less forgiving of bone, frozen food, and twisting cuts, and it asks for a little more care in maintenance in exchange for its keenness.

View full knife type guide →

Cutting edge steel

1.3505

Low-alloy chromium bearing/tool steel

Typical HRC
61–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN); identical to AISI 52100 and EN 100Cr6

1.3505, 52100, and 100Cr6 are the same alloy under three regional designations. See 52100 for the full editorial profile; this entry exists only to make the cross-reference unambiguous, since a European maker is more likely to label stock 1.3505 while an American one will say 52100 and a French or general-EN one will say 100Cr6.

Also known as:52100, 100Cr6

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Takedown

A takedown is a hidden-tang construction built to come apart. The tang passes through the handle and is drawn up by a threaded fitting — a nut at the butt, or a pommel that screws down — so the handle can be dismantled and re-fitted rather than being permanently bonded in place. Everything else follows the hidden-tang pattern: a concealed tang inside a one-piece handle, with no steel showing along the grip.

The point of the design is serviceability. Because the handle is mechanical rather than glued, it can be taken off for thorough cleaning and drying, swapped for a different material or profile, or replaced entirely if it is ever damaged — all without destroying the original fittings. It is the construction to choose for a knife meant to be maintained and kept for the long term, and for owners who like the option of changing a handle later.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

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 premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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