Gyuto 305mm 135Cr3 Iron Clad KU Kasumi
Simon Maillet is an incredible craftsman, continually impressing us with the cutting performance of his knives and his meticulous focus on geometry and finish. For those who don’t know his work, Simon is one of a handful of craftsmen in Europe who have adopted a traditional Japanese or perhaps hybrid Japanese/European technique in their knife making production. Simon forges in his bevels with the hammer and then does final shaping and finishing on whetstones. The result is a knife that features very consistent and easy to maintain bevels.
This monster 305mm Gyuto is incredibly thin at the edge with an ever so slight convexity to the bevels. A beautifully forged distal taper migrates from 4.5mm down to nearly 1mm giving the blade a lovely stable feeling and added versatility. The unique pointed Gyuto profile, almost a hybrid with a sujihiki slicer, feels amazing on the board. This kitchen knife will work fantastically well when it comes to push cuts and fine slicing.
Fitted with Simon’s unique octagonal handle, with oversized ferule. The knife is balanced and very comfortable in the hand. A rustic black kurouchi finish with Kasumi edge band on the blade is paired with ancient oak and black buffalo horn on the handle. This is an edgy looking beast with an almost antique look about it. A beautiful paring of Japanese style and craft with cutting edge European geometry.
Product Specification
Blade Type: Gyuto
Overall length:
Edge Length: 305mm
Spine Heel: 4.5mm
Spine Mid: 3mm
Spine Tip (20mm before): 1.25mm
Blade Height: 56.54mm
Weight: 253g
Cutting Edge Steel: 135Cr3
Stainless: No
HRC: 64
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kasumi and Kurouchi
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Bog Oak, Black Buffalo Horn
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.
