Gyuto 212mm Damascus GoMai 1.2210 BogOak
Simon Krichbaum is the newest member of the Modern Cooking Collectors Selection. Simon brings a unique contemporary style which combines modern design aesthetics and aggressive lines with traditional methods and finishes. For example, this knife features a facetted, unique handle design with textured elements around the stainless-steel bolster and an aggressive, tapered, K-Tip profile with tradition stone polished bevels.
The results are very nice, and the benefits are substantial. You get a unique looking, high performance kitchen knife with stone ready bevels that are easy to maintain and beautiful to admire.
The blade on this Gyuto features a dense Damascus cladding over 1.2210 steel, and a brushed brute de forge finish above the stone finished bevels. The handle is made from bog oak and features a stainless-steel bolster and pin. Simon has give the handles some interested cross linear texturing, give it some nice tactile feedback around the touch points.
Aside from the exception batch of MCX Gyuto's this is the first blade that we have from Simon and its quite impressive.
Product Specification
Blade Type: Gyuto
Edge Length: 212mm
Spine Heel: 5.85mm
Spine Mid: 2.6mm
Spine Tip (20mm before): 1.09mm
Blade Height: 59mm
Weight: 209g
Cutting Edge Steel: 1.2210
Stainless: No
HRC: 64
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Brute de Forge and Satin Polish
Grind: Flat
Handle Construction: Hidden Tang
Handle Materials: Boag Oak, Stainless Steel
Handedness: Ambidextrous
Saya Included: No
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.
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 in our shipping policy.
Returns
Naturally, there are conditions, but if you need to return an item you are welcome to do so within 14 days of receiving your order. Please check our refunds policy for details
