Gyuto 250mm SanMai Wrought Iron & Nickel Damascus Clad 1.2519 Full Polish
Every now and then a knife passes through our doors that is very difficult to let go of. This is one of those knives. Tobias Heldqvist is monkish in his focus and dedication to quality and precision. This knife shows the result of that dedication in every millimetre.
Beautifully forged and ground the blade features stone ready flat bevels with exceptional consistency and a nail flex fine and razor-sharp edge. The edge profile is virtually flat with a delightfully subtle radius, which gently sweeps toward the tip. This knife will perform exceptionally well as a slicer, push cutter and chopper.
The light etching reveals the low layer wrought iron and nickel Damascus pattern, which over time will develop as patina forms on the satin polished blade. 1.2519 tungsten alloyed steel sits at the core and offer sensational edge retention and sharpness. The core and cladding are separated by a beautifully subtle contrast, it's a very classy effect. Highlighting his skill, Tobias has given this blade a beautifully defined shinogi line, which gives this blade a very robust character.
The blade is forged full tang. The tang is tapered and fitted with a striking set of gold infused, tear drop pattern, carbon fibre scales with black and white G10 inlays. This is a beautiful piece of craftsmanship from one of Europe’s finest blacksmiths.
Product Specification
Blade Type: Gyuto
Overall length:
Edge Length: 250mm
Spine Heel: 3.15mm
Spine Mid: 2.37mm
Spine Tip (20mm before): 0.91mm
Blade Height: 55.69mm
Weight: 258g
Cutting Edge Steel: 1.2519
Stainless: No
HRC: 65
Blade Construction: 3 Layer (San Mai)
Blade Finish: Satin Polish and Acid Etched (Forced Patina)
Grind: Flat
Handle Construction: Full Tang
Handle Materials: Carbon Fibre, G10
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: Yes
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.
