Black X Hado Gyuto 240mm SanMai, 135Cr3, Wrought Iron, Ebony and Brass
The Black X Hado Gyuto is an exceptional knife, born from the collaboration of world-class craftspeople and designed exclusively for Modern Cooking’s MCX design studio. Limited to a rare batch of just ten pieces, this Gyuto exemplifies precision, artistry, and innovation. The blade is forged in the UK by the esteemed British blacksmith Joel Black, renowned for his craftsmanship and attention to detail. After forging, the blade journeys to Japan, where Hado Knives’ master sharpener Tadataka Maruyama applies his signature touch—an ultra-fine, flat grind paired with a chamfered heel and elegantly rounded spine. These details create a blade that balances performance with beauty, embodying the finest elements of culinary tool design.
The handle of this Gyuto is crafted in Austria by Tobias Hangler, bringing another layer of refinement to this extraordinary knife. Made from premium ebony and featuring a custom-fitted brass front bolster, the handle is shaped in the elegant tapered Rokkaku Hanmaru style, a Modern Cooking favorite for its ergonomic and aesthetic appeal. The blade’s classic pointed Gyuto profile, combined with a subtly radiused edge and tapered spine, ensures effortless cutting performance and a nimble, balanced feel in hand. Forged from 135Cr3, a high-carbon, low-alloy tool steel, this blade delivers exceptional sharpness and edge retention, making it a truely high performance, precision cutting tool.
This project is a celebration of the challenges and rewards of global collaboration, bringing together artisans from four countries—spanning the UK, Japan, Austria, and Germany—over a period of six months. Each knife reflects the collective expertise and dedication of its makers, from forging and sharpening to handle craftsmanship and design. At Modern Cooking, we are immensely proud to have worked with such a talented network of artisans, including Joel Black, Tadataka Maruyama, and Tobias Hangler. The Black X Hado Gyuto is more than just a knife; it’s a symbol of what’s possible when passion, skill, and collaboration unite. With only ten pieces available, this Gyuto represents a rare and extraordinary achievement in modern knife-making.
Product Specification
Blade Type: Gyuto
Overall length: 375mm
Edge Length: 240mm
Spine Heel: 3.42mm
Spine Mid: 2.44mm
Spine Tip (20mm before): 1.05mm
Blade Height: 56mm
Weight: 191g
Cutting Edge Steel: 135Cr3
Stainless: No
HRC: 65
Blade Construction: 3 Layer (San Mai)
Blade Finish: Matte Polish and Textured
Grind: Flat
Handle Construction: Hidden Tang
Handle Materials: Bog Oak, Brass
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.
