Gyuto 230mm SanMai Shirogami #1 Full Tang


It’s hard not to love Simon Maillet’s work, minimalist, clean and with a focus on simple yet premium materials, great performance and tidy fit and finish. This blade is one of two full tang knives that Simon recently made for us. The rustic design ticks all the boxes, with a nice weight and balance, a tapered tang and spine, and naturally Simon’s trademark stone ready clean, consistent, flat bevels.

The simple combination of beautiful natural oak and black, durable, carbon fibre is paired with a brushed brute de forge finish above the bevels and lovely clean and hazy Kasumi polish on the bevels. The shimmer of the brushed forge finish is a perfect paring with the lovely blacks and brown hues of the oak handle and matching saya.

Like all of Simon’s work this is a simple, tastefully designed, high performance cutting tool that is a joy to use, stepping aside while you find your happy place in the kitchen.

Product Specification

Blade Type: Gyuto

Edge Length: 230mm

Spine Heel: 4.04mm

Spine Mid: 2.46mm

Spine Tip (20mm before): 1.15mm

Blade Height: 54.89mm

Weight: 225g

Cutting Edge Steel: Shirogami #1

Stainless: No

HRC: 64

Blade Construction: 3 Layer (San Mai)

Blade Finish: Textured, Brushed, and Brute de Forge

Grind: Flat

Handle Construction: Full Tang

Handle Materials: Brown Oak, Carbon Fibre

Handedness: Ambidextrous

Saya Included: Yes

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.