Gyuto 265mm Full Tang Integral Kasumi SanMai
With precision forged, and consistent stone finished bevels as the foundation, performance is without question here. Tobias Heldqvist is one of Europe’s most respected craftsmen. The geometry is a delight on the cutting board. Gently tapered at the spine and with a smooth subtle radius at the edge. This stunning piece of precision work is sure to bring years of cutting pleasure in the kitchen.
When discussing this piece, Tobias pointed out the C130 steel as particularly special with regard to stone polishing and he has highlighted that feature with a stunning Kasumi polish. Blending the beautiful, hazy polish with a dark, forge textured kurouchi finish is a tasteful classic. A full tang handle construction and a forged integral bolster brings satisfying weight, balance, and ergonomics to an already stunning piece of work. The handle is finished with Chestnut burl and muskox horn pins.
The work of Tobias Heldqvist is built on a foundation of professional training as a metal fabricator and training in Japan. This knowledge brings a level of quality and fit and finish that is beyond reproach.
The knife comes with a hand crafted Saya in Ash wood with Chestnut burl pin for safe transport.
Product Specification
Blade Type: Gyuto
Edge Length: 265mm
Spine Heel: 4.17mm
Spine Mid: 1.92mm
Spine Tip (20mm before): 1.33mm
Blade Height: 56.92mm
Weight: 291g
Cutting Edge Steel: C130
Stainless: No
HRC: 65
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kurouchi and Kasumi
Grind: Convex
Handle Construction: Full Tang, Integral
Handle Materials: Chestnut Burl, Muskox Horn (Ash Wood Saya)
Handedness: Ambidextrous
Saya 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.
