Gyuto 190mm Carbon Chef Brass Inlaid Name Plate SE


Oozing with a sense of luxury, Oliver Märtens continues to push the limits with this latest piece forged in premium tungsten alloyed 1.2442 German tools steel. Ground walkschliff for absolute best in class cutting performance and featuring Oliver’s classic, highly tapered, angular gyuto profile. Balanced, ergonomic and with an agile, nimble feel. This is the kind of knife that you will find a joy to use every day of the week.

So, it performs and that is the priority, but Oliver is such a talented and creative designer. This knife pushes the aesthetics to the limits. The satin polished blade features subtle alloy banding throughout that will surely become more apparent with time and use, and the inlaid brass name plate is such a beautiful and ingenious feature tying the design together. Highlighting the hand-forged nature of the knife and completing the blade, Märten’s has left a touch of brute de forge at the ricasso.

An incredible combination of carbon fibre with gold and bronze hues streaking through black is paired with brass and linen micarta for the handle. A simply stunning, beautiful, and luxurious combination. A bit gushy, but we are impressed with this one.

Product Specification

Blade Type: Gyuto

Edge Length: 190mm

Spine Heel: 3.69mm

Spine Mid: 1.62mm

Spine Tip (20mm before): 0.79mm

Blade Height: 57.55mm

Weight: 142g

Cutting Edge Steel: 1.2419.05

Stainless: No

HRC: 64

Blade Construction: Mono Steel

Blade Finish: Satin Polish and Brute de Forge

Grind: Walkschliff

Handle Construction: Hidden Tang

Handle Materials: Micarta, FatCarbon, Brass

Handedness: Ambidextrous

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.

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.