Gyuto 235mm Mono Apex Ultra Black Etch "Duille Liath" Flared Coffin Grip
Introducing the exquisite "Duille Liath," a one-of-a-kind handmade kitchen knife masterfully forged by the renowned artisan Erik Gullikson. The name "Duille Liath," which translates to "Ashen Leaf" in Irish, is a fitting reflection of the knife’s organic elegance and timeless craftsmanship. Designed with a classic gyuto profile, this exceptional culinary tool embodies the perfect balance of tradition and innovation. The profile features a subtle, continuous radius from heel to tip, ideal for executing long, gentle slices and precise push cuts. In the hands of a skilled chef or passionate home cook, the "Duille Liath" becomes an extension of their own precision, enhancing every culinary creation with grace and ease. It’s not just a kitchen tool; it’s a celebration of craftsmanship, technique, and purpose.
At the heart of "Duille Liath" lies its superior blade geometry, which sets it apart from ordinary kitchen knives. Forged from the high-performance Apex Ultra steel, this material serves as the ultimate canvas for Erik Gullikson’s masterful execution of ultra-fine tapering. The result is a blade that feels incredibly nimble and agile, responding to the subtlest shifts in grip and motion. This tapering geometry reduces resistance as it glides through ingredients, making every cut smooth, precise, and virtually effortless. The iconic "branches" texture on the blade’s surface, paired with a black etched finish, not only enhances its visual appeal but also reflects Erik’s artistic mastery. This textured pattern offers a unique aesthetic while providing a tactile element that feels purposeful and deliberate. The artistry of the blade’s surface perfectly complements its performance, creating a knife that is as visually striking as it is technically superior.
Erik’s attention to detail extends to the handle, which features his new flared coffin taper "rokakku hanmaru" design. This ergonomic handle is crafted with a stabilised black and yellow masur birch, a material that exudes warmth and character. The heirloom-quality brass bolster, adorned with a geometric textured finish, provides both balance and durability, grounding the handle’s bold visual statement. The bolster features an heirloom fit or museum fit method, ensuring that the gaps between the bolster and the wooden section of the handle do not become uncomfortable over time should the wood move. Together, the brass bolster and the vibrant yellow and black birch create a stunning contrast against the dark, etched blade. The entire knife feels remarkably lightweight, perfectly balanced, and highly nimble, giving users the sensation of wielding a precision instrument of the highest caliber. Every aspect of "Duille Liath" showcases Erik Gullikson’s mastery of materials, geometry, and design, resulting in a kitchen knife that is as much a work of art as it is a functional masterpiece.
Product Specification
Blade Type: Gyuto
Overall length: 355mm
Edge Length: 235mm
Spine Heel: 4.66mm
Spine Mid: 1.85mm
Spine Tip (20mm before): 0.7mm
Blade Height: 62.35mm
Weight: 184g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC: 66
Blade Construction: Mono Steel
Blade Finish: Matte Polish, Textured, and Acid Etched (Forced Patina)
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Stabilised Black Yellow Masur Birch
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.
