Gyuto 210mm Honyaki 26c3 "Spicy White"

6.836,00 kr

Swedish blacksmith Jonas Johnson AKA Isasmedjan is developing a reputation as a maker of some of the best Honyaki blades outside of Japan. Although an Isasmedjan Honyaki will take a more Swedish character with regard to style, fit and finish, profile and cutting performance is equal with those found in Sakai.

This 210mm Gyuto from Jonas’s forge in the Isabackarna (Ice Hills) region of Swedan is stunning. Forged in 26c3 “spicy white” steel and hardened to a solid 64-65 HRC. The blade is nice and thin behind the edge, features a steady distal taper from 3.2mm down to 1.3mm and a Gyuto profile that feels very comfortable and provides a nice cutting action.

Like the larger 240mm Gyuto we received in this batch from Jonas, this knife features a custom octagonal wa handle in Amboyna burl and Turquoise truestone. Beautiful to behold and very comfortable in the hand.

Fit and finish is next level on all of Jonas’s knives and this is no exception. A lovely Honyaki blade, if you feel that you can sense the temptation in my tone you are not mistaken. These are very nice knives, and they will make someone very happy!

Product Specification

Blade Type: Gyuto

Edge Length: 210mm

Spine Heel: 2.98mm

Spine Mid: 1.85mm

Spine Tip (20mm before): 1.25mm

Blade Height: 55.75mm

Weight:

Cutting Edge Steel: 26C3

Stainless: No

HRC: 64+

Blade Construction: Honyaki

Blade Finish: Matte Polish

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Amboyna Burl and Turquoise Truestone

Handedness: Ambidextrous

Saya 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.