Gyuto 260mm Copper Etched Wrought SanMai SheffCut Core
An incredible Gyuto 260mm 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.
Blade Type: Gyuto
Edge Length: 260mm
Spine Heel: 4.41mm
Spine Mid: 2.89mm
Spine Tip (20mm before): 1.39mm
Blade Height: 66.39mm
Cutting Edge Steel: SheffCut
Blade Construction: 3 Layer (San Mai)
Blade Finish: Acid Etched (Forced Patina), Matte Polish, and Brute de Forge
Handle Construction: Hidden Tang
Handle Materials: Ironwood, Copper
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.