• Gyuto 240mm Wrought Iron Clad 1.2519 Warikomi Integral
  • Gyuto 240mm Wrought Iron Clad 1.2519 Warikomi Integral – detail view
  • Gyuto 240mm Wrought Iron Clad 1.2519 Warikomi Integral – side profile
  • Gyuto 240mm Wrought Iron Clad 1.2519 Warikomi Integral – handle detail
  • Gyuto 240mm Wrought Iron Clad 1.2519 Warikomi Integral – blade close-up
  • Gyuto 240mm Wrought Iron Clad 1.2519 Warikomi Integral – view 6
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Gyuto 240mm Wrought Iron Clad 1.2519 Warikomi Integral

Gyuto 240mm Wrought Iron Clad 1.2519 Warikomi Integral

By Isasmedjan

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Jonas Johnsson

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When you first cast eyes on one Jonas Johnsson’s blade there is a sense of age about them, as if they have been preloved. Of course, the knives are new and without fault, but you get the impression they are from another age. Antique, yet new, rustic, yet perfect.

This blade has been forged Warikomi style, the result is similar to SanMai laminated steel, but arguable slightly more durable. Essentially, instead of forge welding a stack of steel in layers, the steel is split open into what some describe as a taco shape. The core steel, in this case 1.2519 tungsten alloyed German steel, is inserted into the taco, and forged closed. The benefits are like that found on Honyaki blades. A tough and hard cutting edge capable of becoming very sharp and a softer spine able to take a beating. Please don’t give your knives a beating ;) 

The profile is Jonas’s classic santoku tipped Gyuto with a relatively flat radius curve towards the tip. The santoku tip gives the knife rigidity, this is not a flexible blade. Stable, satisfyingly weighted, and well balanced. An aggressively tapered spine gives the knife versatility and the razor-sharp edge is thin, sharp and tough.

This blade is finished with a stunning and unique Kasumi polish, with a black forced patina edge band. A forged integral bolster and hidden tang western grip in Thuya burl complete the package. This is heirloom craftsmanship at its best. Stunning work by Jonas Johnsson.

Product Specification
  • Blade Type:
  • Edge Length: 240mm
  • Spine Heel: 5.41mm
  • Spine Mid: 2.66mm
  • Spine Tip (20mm before): 1.06mm
  • Blade Height: 58.24mm
  • Weight: 281g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 66
  • Blade Construction:
  • Blade Finish: KasumiAcid Etched (Forced Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Thuya Burl
  • 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

1.2519

Low-alloy tungsten-chromium tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 110WCrV5)

1.2519 is the classic German oil-hardening Cr-W-V tool steel — close kin to AISI O7 and a sister to 1.2419, with a touch more vanadium for finer carbides. The tungsten and chromium combine to produce hard, finely dispersed carbides that allow a thin geometry to hold an edge longer than the simple carbons, while the vanadium keeps grain size tidy through the heat treat.

In a kitchen knife, it lands comfortably between 62 and 64 HRC and behaves like a slightly more wear-resistant W2 — that is, it sharpens with little fuss on most stones, takes a fine edge, and rewards a deliberate heat treatment more than it punishes a casual one. It will patina, sometimes attractively, sometimes alarmingly to a first-time carbon owner; either way, a wipe-and-dry habit is enough to keep it civil.

You will find 1.2519 in the work of European bladesmiths who want a step up in edge retention from white-paper carbons without losing the easy stone feel. Among the makers Modern Cooking carries, Benjamin Kamon, Martin Huber, Tobias Heldqvist, Jonas Johnsson, and MCx work in 1.2519. It is one of the more honest "European answers to Aogami" — not the same metallurgy, but a similar relationship between feel at the stone and edge longevity.

View full steel guide →

Blade construction

Warikomi

The traditional Japanese insert construction — a small piece of hard cutting steel is split into a softer steel body, then forge-welded so the hard insert forms the cutting edge and the soft body forms the spine and bolster.

Warikomi is structurally similar to SanMai but the geometry is different: in SanMai the hard steel runs the full height of the blade and is clad on both sides; in warikomi the hard steel is a smaller insert at the edge only. The result is a knife with most of the toughness of the soft body and the cutting performance of the hard insert. Common in traditional Japanese single-bevel 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

Integral

A construction in which the bolster — and, in a full integral, a frame around the handle as well — is formed from the same single piece of steel as the blade rather than added as a separate part. The bolster and blade are continuous metal, forged or machined from one billet so there is no seam between them, with the tang carrying the handle material behind the integral section.

The design announces itself at the transition from blade to handle: a seamless steel bolster, and on a frame integral a steel surround bordering the handle material on every side. That unbroken metal gives a distinctive, resolved look and a forward, substantial feel, and removes the joint where a fitted bolster would otherwise meet the blade. It is a hallmark of high-end Western knifemaking and a demanding piece of forging or machining to execute cleanly.

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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