Gyuto 220mm 2092 (52100) Nashiji with Saya
This might be one of the best value hand forged knives on the market right now, and the quality is up there with some of the much more expensive offering too. The Fredrik Spåre Gyuto 220mm mono steel blade is forged in 2092 (52100) steel and hardened to around 62-63HRC. It’s a great steel with very good edge retention.
Blade geometry is seriously good with a 2.5mm average spine thickness, precision convexing and a beautifully thin and sharp edge. The blade feels light and well balanced, and the cutting profile is nicely ground with an optimal 50mm flat and gradual flowing curve. The blade height of 53mm gives a comfortable amount of knuckle clearance. It’s a very nicely ground blade.
The overall style of the blade is elegant and classy without sacrificing ergonomics or performance. The octagonal walnut handle feels comfortable in the hand and the hand hammered brass bolster a lovely touch that sets the knife apart from other offerings. The blade also features a nice nashiji finish, which feels great when holding the knife in a pinch grip.
This knife also comes with Saya making an already great value package even better. We are very excited to be offering Fredrik's knives at Modern Cooking and we are sure you are going to enjoy using them.
Product Specification
Blade Type: Gyuto
Overall length:
Edge Length: 220mm
Spine Heel: 3mm
Spine Mid: 2.5mm
Spine Tip (20mm before): 1.5mm
Blade Height: 53mm
Weight: 166g
Cutting Edge Steel: 52100
Stainless: No
HRC: 63
Blade Construction: Mono Steel
Blade Finish: Textured
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Walnut with hammered brass bolster
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.
