Gyuto 230mm "Hephaestus" Series Go Mai Integral
The Hephaestus series from Adonis Forged Arts aka Antoine Kniamen is a rare breed in fact since Antoine begun producing his outstanding premium integral line early last year, he has produced only 3 blades including this one. This is also the first Go Mai “Hephaestus” integral and boy is it something special.
The blade features one of the most aggressive distal tapers we have come across, descending from 5.34mm down to 0.6mm approximately 20mm before the incredibly fine, needle like tip. This is certainly not a knife for working through pumpkins and other tough produce. The distal taper does give it a certain amount of versatility though. The heel of the blade, with the thickest point part of the spine just above, can be used for more robust produce, while the tips is idea for fine detail work.
The profile is shaped to take advantage of this tapered spine. Antoine has given the blade a pointed Gyuto profile with the apex only slightly below the midpoint of the blade’s height. This makes it easy to take advantage of the fine tip, while a generous flat also gives you ample blade length to utilise the more robust section for the blade.
With a carbon 1.2419.05 tungsten steel cutting core, hardened to 64+ HRC, the blade edge is incredibly tough and resistant edge degradation. The additional layers are made up of mild steel and nickel, which complete the Go Mai construction and provide a protective jacket for that all important cutting edge. The blade finish is completed with a touch of brute de forge on the pinch point to protect the blade.
Reaching back to that all important integral bolster and grip. Antoine has fitting this Hephaestus series Gyuto with an octagonal handle made of white curly Laos Ebony with patinated name plate and an indexing rail on the hilt. The fine detailed figure of the white curly Laos Ebony is a subtle yet beautiful touch that simply allows the beauty of the blade itself to shine.
Product Specification
Blade Type: Gyuto
Edge Length: 230mm
Spine Heel: 5.34mm
Spine Mid: 2.3mm
Spine Tip (20mm before): 0.6mm
Blade Height: 57mm
Weight: 204g
Cutting Edge Steel: 1.2419.05
Stainless: No
HRC: 64
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Brute de Forge
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: White Curly Laos Ebony & Patinated Brass
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.
