Gyuto 260mm Aogami Super Stainless Clad San Mai
A stunning piece of work from Jonas, forged in Aogami Super and clad in 1.4034 stainless steel. Aogami Super core, which is acid etched, and full of beautiful alloy banding. At the spine the knife features black kurouchi and deep forge mark followed by a beautiful reflective statin polish. The contrasting layers look absolutely superb!
The profile is a classic Gyuto style with a santoku tip. An edge profile that consists of a large flat section, slowly curving up towards the tip. Almost 4mm thick at the spine and aggressively tapered down to just above 1mm before hitting the paper-thin tip. It’s an incredible piece of geometry from Jonas and performs flawlessly on the board.
The stunning piece work on the blade extends back to a full tapered tang handle with dyed and stabilised redwood burl scales and stainless pins.
This was a wildcard blade from Jonas, we played no roll in its design, he simple wanted to do something stainless clad and we are absolutely blown away by the results.
Blade Type: Gyuto
Edge Length: 260mm
Spine Heel: 3.95mm
Spine Mid: 2.83mm
Spine Tip (20mm before): 1.2mm
Blade Height: 53mm
Cutting Edge Steel: Aogami Super
Blade Construction: 3 Layer (San Mai)
Blade Finish: Brute de Forge, Matte Polish, Acid Etched (Forced Patina), and Kurouchi
Handle Construction: Full Tang
Handle Materials: Dyed & Stabilised Redwood Burl with Stainless Pins
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.