Gyuto 220mm SanMai 135Cr3 & Wrought Iron
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Beautifully light weight, nimble and with classic tapered geometry. This first piece from Karl Broch Jacobsen is an impressive performer. A lovely gentle radius at the edge makes for a comfortable and smooth action on the cutting board. Convex ground the knife features thin beautiful stone finished bevels and a razor-sharp edge.
The blade is forged in house laminated SanMai steel, 135Cr3 clad in wrought iron. Brute de forge, satin polished bevels, and a light contrast etch. It’s a classic look. The handle is a rokkaku hanmaru shape in Perl wood, with G10 spacers and museum fit black horn bolster. It’s a subtle and tasteful look and it sits comfortably in the hand.
At the age of 18 this young craftsman is turning out quality that some seasoned veterans would envy. Beautifully, shaped and finished handle, gapless fit and finish and lovely smooth spine and choil. Very impressive work from this young artisan craftsman.
Blade Type: Chef Knife
Edge Length: 220mm
Spine Heel: 3.53mm
Spine Mid: 2.28mm
Spine Tip (20mm before): 1.25mm
Blade Height: 52.73mm
Cutting Edge Steel: 135Cr3
Blade Construction: 3 Layer (San Mai)
Blade Finish: Satin Polish, Acid Etched (Forced Patina), and Brute de Forge
Handle Construction: Hidden Tang
Handle Materials: Perl Wood, G10, Black Horn
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.
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.