Gyuto 230mm Copper Etched Wrought SanMai SheffCut Core


The first contribution from UK bladesmith Konstantinos Noulis. This incredible Gyuto 230mm knife features a tall K-Tip profile. The blade features a subtle distal tapering, with a ridged spine that makes it perfect for working through tougher materials like root vegetables. The edge is nice and thin, it's not a delicate edge, but its thin enough to ensure a balance between great cutting performance and durability at the same time. Well balanced and satisfyingly weighted. At the core we find premium SheffCut steel, which is essentially 26C3 with added Niobium for improved wear resistance.

The blade features a unique and iconic copper etched wrought iron cladding. The etching significantly improved the wear resistance of the wrought iron and creates a beautiful high contrast look on the blade. Pared with copper and ironwood, this is a stunning piece from Konstantinos.

At Modern Cooking we pride ourselves on curating some of the best work from around the world. High performance and quality craftsmanship always come first. Some of the highlights in terms of quality on this blade are the of course the geometry and forging quality of the blade, but also an heirloom fit on the copper bolster and the beautifully ergonomic shaping of the handle itself. Konstantinos is a very talented craftsman and we are thrilled to have him join our Collectors Selection.

Product Specification

Blade Type: Gyuto

Edge Length: 230mm

Spine Heel: 3.58mm

Spine Mid: 2.62mm

Spine Tip (20mm before): 1.03mm

Blade Height: 62mm

Weight: 310g

Cutting Edge Steel: SheffCut

Stainless: No

HRC: 65

Blade Construction: 3 Layer (San Mai)

Blade Finish: Brute de Forge, Acid Etched (Forced Patina), and Matte Polish

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Ironwood, Copper

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


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.


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