Gyuto 240mm Stainless Clad Apex Ultra Kasumi


Modern Cooking has a rich partnership with Jonas Johnsson, artisan blacksmith at Isasmedjan. Jonas is a founding partner of the Birch & Bevel brand and forges our SanMai and Honyaki blades. This relationship has resulted in some fantastic pieces over the years. With the various projects that we are working together on we often discuss future options for future additions like potential new lines for Birch & Bevel or unique concepts for the Modern Cooking "Collectors Selection". This stainless clad blade is the result of one of these discussions. Essentially, we wanted to develop a unique stainless clad blade for the Birch & Bevel brand.

A blade with an Apex Ultra Core and a stainless cladding with a hazy kasumi finish was suggested by Jonas and this is the result. The steel was laminated by Tobias Hangler, founder of Apex Ultra. It was shipped to Jonas in Sweden and this blade was forged.

The blade features some beautiful, subtle contrast. A bushed brute de forge finish from the spine followed by a soft Shobudani suita Kasumi finish, a nickel layer separates the Apex Ultra Core and the 1.4116 stainless cladding. Its a low profile blade, about 50mm tall, with a gentle and shallow radius edge profile. The spine is tapered, but maintains a relatively ridged feel from heel to tip.

Pared with a classic ebony and white buffalo handle and finished with hand engraved runic signature. Its a classy looking knife and we think it would make for a great daily driver in the professional kitchen or at home.

Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 4.38mm

Spine Mid: 2.54mm

Spine Tip (20mm before): 1.63mm

Blade Height: 51.05mm

Weight: 244g

Cutting Edge Steel: Apex Ultra

Stainless: No

HRC: 66

Blade Construction: 5 Layer (Go Mai)

Blade Finish: Kasumi and Brute de Forge

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Ebony, White Baffalo Horn

Handedness: Ambidextrous

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.