Gyuto 230mm Apex Ultra G10 & Black Stainless Take Down

This one-of-a-kind kitchen knife, handmade by artisanal bladesmith Simon Krichbaum, exemplifies cutting-edge performance and refined craftsmanship. With a profile inspired by the Japanese Gyuto, Simon’s interpretation features an aggressively tapered spine and a finely pointed, versatile tip that excels in both push cuts and more delicate work. The design encourages fluid movement through ingredients while maintaining precision and control, making it a highly capable tool for a wide range of kitchen tasks. Thoughtfully proportioned and visually striking, this knife is the result of meticulous design and skilled execution.

What sets this blade apart is the combination of its low bevel geometry and hand-finished kasumi polish. The bevels are meticulously ground and refined on whetstones, producing a remarkably consistent edge with minimal drag and excellent food release. The kasumi finish — soft and cloudlike in appearance — adds a touch of visual refinement while also speaking to the care and technique involved in its creation. Together with the aggressive taper of the spine, this geometry ensures a high level of cutting performance, allowing the knife to glide effortlessly through even dense or fibrous ingredients with minimal resistance.

Forged from Apex Ultra — a high-performance carbon steel developed specifically for culinary knives — the blade offers outstanding edge retention, toughness, and ease of sharpening. Its fine grain structure enables a razor-thin edge that remains stable through demanding use. Paired with this exceptional steel is a takedown handle made from deep, dark khaki green G10 and stainless steel, shaped into a crisp octagonal form. A small friction-fit pin at the rear of the handle allows for quick disassembly, making cleaning, refinishing, or future customisation easy and non-invasive. This modular design enhances both the longevity and adaptability of the knife, reflecting Simon’s thoughtful approach to functional design.