• Gyuto 275mm 'Kaze Series' TNT666 KU
  • Gyuto 275mm 'Kaze Series' TNT666 KU – detail view
  • Gyuto 275mm 'Kaze Series' TNT666 KU – side profile
  • Gyuto 275mm 'Kaze Series' TNT666 KU – handle detail
  • Gyuto 275mm 'Kaze Series' TNT666 KU – blade close-up
  • Gyuto 275mm 'Kaze Series' TNT666 KU – view 6
  • Gyuto 275mm 'Kaze Series' TNT666 KU – view 7
  • Gyuto 275mm 'Kaze Series' TNT666 KU – view 8
  • Gyuto 275mm 'Kaze Series' TNT666 KU – view 9
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Gyuto 275mm "Kaze Series" TNT666 KU

Gyuto 275mm "Kaze Series" TNT666 KU

By Antoine Kniamen

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Antoine Kniamen

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Pronounced Ka-zay, the "Kaze(Wind in Japanese) Series " represents a more traditional approach to knife making for French blacksmith Antoine Kniamen. The Kaze series features a fully forged geometry, low bevels and a traditional blacksmith finish on the face of the blade. The pitch black Kurouchi gradually passes to a silky smooth near mirror polish on the bevels.

Finished on whetstones the bevels are delightfully consistent and perfectly convex. A lovely sharp workhorse geometry, with Antoine's classic Gyuto profile complete an absolute stunning piece of work from the house of Adonis. If you enjoy maintaining your knives on whetstones, you will certainly appreciate this piece.

A classic Adonis Forged Arts, octagonal handle with brass bolster and name plate completes the knife. The handle is made of a house favourite, dyed and stabilized spalted beach, which gives the knife a classic Adonis forged arts contemporary look and pairs beautifully with the black kurouchi finish.

Hand forged, and whetstone shaped and finished bevels make the "Kaze Series" a new level in craftsmanship from this amazing French artisan. If you appreciate the art and tradition of blacksmith forged culinary knives your will truly understand how the Kaze series represent heirloom quality functional art.

Product Specification
  • Blade Type:
  • Edge Length: 275mm
  • Spine Heel: 4.12mm
  • Spine Mid: 1.85mm
  • Spine Tip (20mm before): 1.1mm
  • Blade Height: 62mm
  • Weight: 264g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Kurouchi, Mirror Polish
  • Grind:
  • Handle Construction:
  • Handle Materials: Spalted Beech, 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

TNT666

Boutique low-alloy carbon steel with W / Nb / Ti

Typical HRC
63–66
Corrosion class
Carbon
Production
Conventional
Origin
Germany (specialty mill; associated with the European custom maker community, including Adonis Forged Arts)

TNT666 is a German specialty carbon steel built around roughly 1.15 percent carbon and three deliberate alloying additions at 0.6 percent each — tungsten, niobium, and titanium — from which the "666" name derives. The chemistry is engineered for extremely fine carbide formation: niobium and titanium produce small, hard carbides that resist abrasion without coarsening the grain, and the tungsten supplies conventional wear resistance.

In editorial terms, TNT666 is positioned as a "fine-grain Aogami #1 plus carbides" — a clean, high-carbon Western answer to the blue papers, with the micro-alloyed additions contributing to a noticeably refined apex. Hardness in finished knives runs 63–66 HRC; edge retention is meaningfully better than Aogami #1, and sharpening behaviour stays close to that of a clean carbon despite the carbide load.

Among the makers Modern Cooking carries, Adonis Forged Arts works in TNT666. Outside the catalogue it is found in a small number of related German custom shops. It is genuinely a niche enthusiast's steel.

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

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

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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