Gyuto 255mm Apex BO Wave Oil Slick Blue Ebonite
This extraordinary blade is the creation of world-renowned Austrian blacksmith Benjamin Kamon, known for his unique artistry and meticulous craftsmanship. Featuring Benjamin’s signature Gyuto profile, the blade is designed with convex bevels and a walkschliff tip, making it a versatile tool for precision slicing, chopping, and intricate cuts. The blade showcases Kamon’s iconic Wave pattern, enhanced with a striking black etch and finished with an oil slick sheen. Paired with the knife’s sleek blue and black ebonite handle, this aesthetic harmony reflects both elegance and utility.
The blade’s durability and cutting performance are enhanced by an innovative heat-treatment process that ensures uniform heat distribution and a finely tuned carbide structure. This results in a remarkable 67 HRC hardness, enabling the knife to maintain its exceptional edge retention and durability over extended periods of use. Further enhanced by cryogenic treatment, the blade boasts unparalleled toughness, making it a reliable companion for professional chefs and culinary enthusiasts alike. The Apex Ultra steel, celebrated for its high-carbon, low-alloy composition, provides a perfect balance of strength and flexibility, ensuring extraordinary cutting performance and longevity.
The handle, crafted from a singular piece of ebonite, adds to the knife’s exceptional design and functionality. Ebonite, a vulcanized rubber, is not only incredibly durable but also offers a comfortable grip and resistance to wear and environmental changes. Complementing the handle are polished black zirconium “torpedo end caps,” a signature feature of Kamon knives, which enhance the ergonomic feel while adding a touch of sophistication. For safe and easy transportation, the knife is accompanied by a custom-fitted saya, further emphasizing its practicality. This one-of-a-kind piece exemplifies world-class design, delivering exceptional high-performance cutting and unparalleled ergonomics, making it a treasure for collectors and culinary professionals alike.
Product Specification
Blade Type: Gyuto
Overall length: 390mm
Edge Length: 255mm
Spine Heel: 4.97mm
Spine Mid: 2.11mm
Spine Tip (20mm before): 0.68mm
Blade Height: 55mm
Weight: 259g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC: 67
Blade Construction: Mono Steel
Blade Finish: Textured and Acid Etched (Forced Patina)
Grind: Convex
Handle Construction: Hidden Tang, Take Down
Handle Materials: Ebonite, Zirconium
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: Yes
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.
