Gyuto 240mm Wrought Iron & Apex Ultra SanMai
A full Kasumi polish on this stunning wrought iron clad Gyuto. HRC 66+ Apex Ultra steel at the core. The handle is a beautiful stabilized Myrtle burl with a forged integral bolster.
The profile is Jonas’s classic santoku tipped Gyuto with a relatively low radius curve towards the tip. The santoku tip gives the knife rigidity, this is not a flexible blade. Stable, satisfyingly weighted, and well balanced. We are not talking workhorse grind though, the knife features a thin, sub 2mm average blade thickness with an absolutely laser tip.
Overall, a pleasure to work with on the cutting board.
Between the beautiful Myrtle burl handle and forged integral bolster, the satiny smooth kasumi polish and the artfully crafted performance profile and grind it’s hard to describe this piece as anything short of functional art.
Product Specification
Blade Type: Gyuto
Overall length:
Edge Length: 240mm
Spine Heel: 4.1mm
Spine Mid: 1.75mm
Spine Tip (20mm before): 0.87mm
Blade Height: 54.5mm
Weight: 227g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC: 66
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kasumi and Matte Polish
Grind: Walkschliff
Handle Construction: Integral
Handle Materials: Stabalised Myrtle Burl
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.
