• Adonis X Karyś Gyuto 220mm 1.2419.05
  • Adonis X Karyś Gyuto 220mm 1.2419.05 – detail view
  • Adonis X Karyś Gyuto 220mm 1.2419.05 – side profile
  • Adonis X Karyś Gyuto 220mm 1.2419.05 – handle detail
  • Adonis X Karyś Gyuto 220mm 1.2419.05 – blade close-up
  • Adonis X Karyś Gyuto 220mm 1.2419.05 – view 6
  • Adonis X Karyś Gyuto 220mm 1.2419.05 – view 7
  • Adonis X Karyś Gyuto 220mm 1.2419.05 – view 8
  • Adonis X Karyś Gyuto 220mm 1.2419.05 – view 9
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Adonis X Karyś Gyuto 220mm 1.2419.05

Adonis X Karyś Gyuto 220mm 1.2419.05

By Collaboration

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Antoine Kniamen

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One of a pair of knives created by two of Europe’s most talented artisan smiths, Antoine Kniamen of Adonis Forged Arts and Karol Karyś of made by karyś. In this collaboration the two artisan craftsmen have forged a blade each, but to make things interesting each knife has been completed by the opposite craftsman. The result is two extraordinary and unique kitchen knives.

These two makers are inspired by very different and unique styles. Karol Karyś is fascinated by textures and looks to brutalist architecture for inspiration giving his knives textures that often feel like they have been eroded by time and harsh weather. Antoine on the other hand is inspired by the renaissance, and traditional Japanese technique. So, his work often features straight lines and elegant curves paired with vibrant colours and classical features.

So, the result is an elegant blend of the two artists styles. The blade Antoine forged, in tungsten alloyed 1.2419.05 German steel, is very clean with silky smooth lines and a satin polished finish. The clean finish is an ironic wink at his collaborator who is well known for a rustic and weathered, brutalist style textured finish. But this is no simple piece of polished steel. The blade is a combination of Antoine’s two signature styles, his Kaze series with its hand forged bevels and his more contemporary creations. Performance wise you get an incredibly thin and sharp walkschliff ground blade with an outstanding cutting action on the board.

Karol has given the blade one of his highly facetted and textured handles featuring elegant scroll style engravings on the brass bolster. The engravings are subtly placed amongst his signature brutalist textures, a tasteful nod to Antoine’s renaissance inspired style. The antique linen micarta is a thoughtful choice on Karol’s part also, giving the handle a look and feel that is complimentary and yet somehow still full of Karol’s identity and spirit.

This is one incredible piece, you can imagine the challenge of blending two style like this, which are so unique and different from one another. The two collaborators have managed to blend the styles in a very tasteful and beautiful way. A stunning one of kind piece.

Product Specification
  • Blade Type:
  • Edge Length: 220mm
  • Spine Heel: 3.38mm
  • Spine Mid: 1.75mm
  • Spine Tip (20mm before): 0.72mm
  • Blade Height: 55.21mm
  • Weight: 204g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Satin Polish
  • Grind:
  • Handle Construction:
  • Handle Materials: Antique Linen Micarta, 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.

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Cutting edge steel

1.2419.05

Low-alloy tungsten-chromium oil-hardening tool steel (variant of 1.2419)

Typical HRC
60–63
Corrosion class
Carbon
Production
Conventional
Origin
Germany

1.2419.05 is the leaner, oil-hardening sub-variant of 1.2419, with somewhat reduced carbon and tungsten — closer to a 95WCr5 in spirit. The "0.05" designation signals an oil-quench specification rather than a wholly separate alloy.

For kitchen knife purposes, 1.2419.05 sits between the simple carbons and full 1.2419 in performance: a slightly easier heat treat, slightly less edge retention, similar feel at the stone. It is a sensible "step up from W2" steel for a smith who values forgiving heat treatment and a cook who values an honest, no-drama carbon edge. Toughness is good; patina behaviour is conventional.

It is uncommon enough in finished knives that you will rarely see it called out by name; when you do, treat it as a near-relative of full 1.2419 with marginally different working characteristics. Among the makers Modern Cooking carries, Martin Huber and Adonis Forged Arts work in 1.2419.05.

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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.

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Grind

Walkschliff

A traditional Solingen grind — also called a kettle or kessel bulge grind — in which the blade is hollowed high on the side so its thickest point sits a little below the spine rather than at it. Below that bulge the steel is taken down to an extremely thin, finely convexed cutting edge, combining the rigidity of a thick upper blade with the keenness of a very thin one.

The Walkschliff is among the most demanding grinds to execute, historically reserved for the finest German knives and requiring years of a grinder's experience to do well. For the buyer it is a high-craft European alternative to the thin flat grinds of Japanese knives — strong, stable, and keen — but it is a hand-ground specialism, and a knife that carries it is priced for the skill it took to make.

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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