• Gyuto 230mm AEB-L Gidgee MCX Fredrik Spåre
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Gyuto 230mm AEB-L Gidgee MCX Fredrik Spåre

Gyuto 230mm AEB-L Gidgee MCX Fredrik Spåre

By MCX

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Fredrik Spåre

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Introducing the MCX Design Studio’s newest kitchen knife, crafted in collaboration with renowned Swedish blacksmith and Birch & Bevel alumnus, Fredrik Spåre. This extraordinary blade embodies the perfect blend of aesthetic elegance and cutting-edge performance. Forged entirely by Spåre himself, the knife boasts MCX’s signature pointed profile, which has been honed and refined through iterations of the MCX kitchen knife collection and the Birch & Bevel range. The result is a blade that features a forge-tapered convex geometry, ultra-thin convex bevels, and a razor-sharp edge. The edge profile includes a subtle radius that transitions smoothly from heel to tip, ensuring an exceptional cutting board experience. This design not only enhances precision and control but also reduces strain on the wrist, making it a joy to use for extended periods of culinary preparation.

At the heart of this masterpiece lies AEB-L stainless steel, a premium-grade material prized for its remarkable balance of toughness, edge retention, and corrosion resistance. AEB-L is often regarded as one of the finest steels for kitchen knives, thanks to its fine grain structure, which allows for a sharper, more refined edge. Unlike many other stainless steels, AEB-L offers high resistance to chipping, ensuring a durable, long-lasting cutting edge. The blade is hardened to 63HRC, a level that strikes the perfect harmony between hardness and flexibility. This high Rockwell rating gives the knife a sharp, enduring edge that maintains its precision cut after cut. The choice of AEB-L reflects a commitment to craftsmanship and performance, as it provides chefs and cooking enthusiasts with a tool that is both easy to maintain and impressively resilient.

No less attention is given to the handle, which reflects MCX's dedication to ergonomic design and luxurious materials. The handle features MCX’s classic tapered Rokkaku Hanmaru, also known as the "hex-round" shape, which provides a comfortable, secure grip for users of all skill levels. Crafted from stunning Australian ringed gidgee wood, a material celebrated for its deep, rich hues and natural hardness, the handle is as durable as it is beautiful. Accented with a brass bolster and a sleek black G10 spacer, this combination of materials creates a harmonious balance of texture, color, and functionality. The design is both timeless and contemporary, offering chefs a sense of pride and pleasure with every use. Ideal for professional kitchens and home cooking alike, this handmade knife is a testament to the artistry of Fredrik Spåre and the design excellence of MCX. Whether you’re preparing delicate garnishes or breaking down hearty ingredients, this knife ensures every task is performed with precision, style, and comfort.

Product Specification
  • Blade Type:
  • Overall Length: 375mm
  • Edge Length: 230mm
  • Spine Heel: 3.03mm
  • Spine Mid: 1.87mm
  • Spine Tip (20mm before): 0.95mm
  • Blade Height: 54mm
  • Weight: 188g
  • Cutting Edge Steel:
  • Steel class: Stainless
  • HRC: 63
  • Blade Construction:
  • Blade Finish: Brute de ForgeSatin Polish
  • Grind:
  • Handle Construction:
  • Handle Materials: Australian Ringed Gidgee, G10, Brass
  • Handedness: Ambidextrous

Blade type

Gyuto

牛刀

The Japanese take on the Western chef's knife, and the most versatile blade in a modern kitchen. A gyuto carries a long, gently curved edge — most often 210 to 270 mm — that allows both push cuts and a rocking motion, with a pointed tip for fine work and enough height at the heel to keep knuckles clear of the board. It handles proteins, vegetables, and herbs without complaint, which is why most cooks reach for it first.

Compared with a European chef's knife, the gyuto is usually thinner, harder, and lighter, ground to a finer edge that rewards good board technique and regular honing. That same thinness is the trade-off: the edge is less forgiving of bone, frozen food, and twisting cuts, and it asks for a little more care in maintenance in exchange for its keenness.

View full knife type guide →

Cutting edge steel

AEB-L

Fine-grain martensitic stainless steel

Typical HRC
60–63
Corrosion class
Stainless
Production
Conventional
Origin
Sweden (Uddeholm)

AEB-L is the original fine-grain razor stainless — a steel developed for safety razor blades and rediscovered by knifemakers as one of the most refined stainless choices available. About 0.67 percent carbon and 13 percent chromium, with very low impurity content, allow the steel to take a near-carbon-grade edge while remaining genuinely stainless.

In a custom or boutique kitchen knife AEB-L typically lands at 60–62 HRC, sharpens with the easy feel of a clean carbon, and produces a polished apex that holds an edge longer than its modest carbide content might suggest. Toughness is exceptional: at 62 HRC, AEB-L compares well to 52100 at the same hardness in published toughness data, which is the point that contemporary metallurgical writing on the steel has emphasised. It is the steel that taught a generation of makers that stainless need not feel coarse.

AEB-L is heavily used in the modern American custom scene and is an honest answer to the cook who wants the feel of a clean carbon without the maintenance burden. Among the makers Modern Cooking carries, Lew Griffin and Oliver Märtens work in AEB-L. It is closely related to Sandvik 13C26 and a direct ancestor of 14C28N.

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

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 premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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