Gyuto 240mm 52100 Carbon Steel - "S" Grind

5.271,00 kr

While the profile on this blade from Lew Griffin knives exhibits sweeping curves, the geometry is aggressively tapered at the spine and features a laser thin edge and “S” grind. A favourite feature being the thicker, highly tapered spine above a laser thin edge, which gives the blade weight above the heel, a nimble laser tip and an absolute razor shape edge. The “S” grind works improve food release, a problem that you only notice on knives that don’t handle it well. This is not one of those knives.

Although Lew describes this blade as a Gyuto, I would say it is much closer to a Chef’s knife. The profile has very little in the way of a flat section, which you would find on a typical Japanese Gyuto. I am not saying the profile is not good, on the contrary this is going to be an amazing profile for anyone who enjoys a push cut or rock chop action, and the “S” grind and razor thin edge makes this a great slicer also.

One element that is indisputable is the high quality of the fit and finish on this knife. Premium all the way with not a single rough edge or gap to be found. The Handle, a classic Lew Griffin, bespoke western made from a combination of Walnut burl, shed Deer Antler and Bog Oak. It’s just beautiful and one the best I have come across.

The black bog pairs very nicely with the forged black finish on the blade. This is overall a very nicely made knife with a classy design and thoughtful performance first blade.

Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 3.3mm

Spine Mid: 2.6mm

Spine Tip (20mm before): 1.25mm

Blade Height: 55.2mm

Weight: 229.5g

Cutting Edge Steel: 52100

Stainless: No

HRC: 62+

Blade Construction: Mono Steel

Blade Finish: Brute de Forge

Grind: S

Handle Construction: Full Tang

Handle Materials: Walnut Burl / Deer Antler / Bog Oak

Handedness: Ambidextrous

Saya Included: No

Shipping & Returns


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.


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.