Bocuse D'Or Damasteel Gyuto 250mm Integral
This beautiful 250mm Gyuto from Swedish bladesmith and professional chef Fredrik Spåre was made as part of a set of three knives to celebrate the Bocuse D’Or. One of the blades, a Sujihiki, was given to Sweden’s contender Chef Jimmi Eriksson, this Gyuto was the second of the three knives made and Fredrik still holds the third. Named for the famous French chef Paul Bocuse, the Bocuse D’Or is a biennial world chef championship. The event takes place each year in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.
Each of the three blades feature beautiful integral forged handles with masur birch burl and brass accents, highly polished brute de forge along the spine and a stunning Damasteel Damascus completes, what is a truly beautiful tribute to one of the chef world’s top events.
This Gyuto features a lovely profile that delights on the cutting board. A large flat section (approximately 35%), which is angled towards the tip slow ascends in a subtle curve. A relatively classic design with Fredrik’s subtle touch. A 5mm thick spine tappers down to a sub 2mm thickness before hitting the needle like tip.
Each of the three knives feature a different handle profile and, giving a nod to our very own MCX collaboration with Fredrik, this knife features the same Rokaku Hanmaru or hex-round handle. A love piece from Fredrik, celebrating food and cooking with a masterfully crafted example of the king the kitchen, the Gyuto.
Blade Type: Gyuto
Edge Length: 250mm
Spine Heel: 5mm
Spine Mid: 3.24mm
Spine Tip (20mm before): 1.35mm
Blade Height: 51.6mm
Cutting Edge Steel: Mosaic Damascus
Blade Construction: Damascus
Blade Finish: Brute de Forge and Acid Etched (Forced Patina)
Handle Construction: Hidden Tang
Handle Materials: Masure Birch Burl
Saya Included: Yes
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.