Gyuto 232mm Wrought Iron Suminagashi Clad 135Cr3 Masur & Olive
This Gyuto, forged by Danish blacksmith Karl Broch Jacobsen, is a testament to exceptional craftsmanship and high performance in the kitchen. With a 232mm edge length, the meticulously crafted 3-layer San Mai blade marries functionality with aesthetic appeal. The blade's Kasumi polished bevels have a silky, misty appearance that is visually captivating and reflects the precise, detailed polishing process. This finish not only enhances the knife’s beauty but also suggests the smooth, accurate cuts it can deliver. The Kasumi finish accentuates the stunning suminagashi cladding, composed of O1 tool steel and wrought iron.
A key feature of this Gyuto is its 135Cr3 core steel, celebrated for its outstanding cutting performance and durability. With a hardness rating of HRC 65, the blade is incredibly sharp and maintains its edge, making it suitable for both home cooks and professional chefs. The delicate etching on the suminagashi cladding uncovers the intricate Damascus pattern with its organic design, further enhancing the knife’s overall elegance.
The knife is finished with a classic hidden tang handle made from masur birch and olive wood, completing this exceptional piece. Although Karl Broch Jacobsen is one of the youngest artisans featured in the Modern Cooking Collectors Selection, his ability to consistently produce high-performance kitchen knives is undeniable.
Product Specification
Blade Type: Gyuto
Overall length: 372mm
Edge Length: 232mm
Spine Heel: 4.62mm
Spine Mid: 2.26mm
Spine Tip (20mm before): 0.95mm
Blade Height: 60.8mm
Weight: 207g
Cutting Edge Steel: 135Cr3
Stainless: No
HRC: 65
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kurouchi, Acid Etched (Forced Patina), and Satin Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Masur Birch, Olive Wood
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: No
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.
