Gyuto 215mm Stainless (410) clad 52100 SanMai Integral
Couldn't load pickup availability
Bring beauty and precision into your culinary world with this stunning K-Tip Gyuto by the skilled hands of Niko Nicolaides. This knife is not just a kitchen tool; it's a testament to artistry and precision that's set to transform your cooking experience.
With an edge length of 215mm, the blade strikes the perfect balance between control and versatility. The spine measurements, ranging from 2.84mm at the heel to 1.34mm at the tip, ensure effortless cutting and precision. The blade height of 49.45mm and weight of 208g contribute to its harmonious feel in your hand.
Crafted with meticulous attention to detail, this Gyuto features an integral forged bolster that enhances both aesthetics and balance. The blade is a masterpiece in itself, boasting a house-made San Mai steel construction with a core of 52100 steel clad in 410 stainless steel. A very good steel hardened to 63HRC, the blade promises enduring sharpness and toughness.
The blade's convex grind ensures optimal cutting efficiency, while the acid-etched finish adds character and showcases the expert craftsmanship. The integral handle, made from lace sheoak, provides a comfortable grip and elevates the knife's visual appeal.
Indulge in the artistry of this K-Tip Gyuto by Niko Nicolaides, where form meets function in a perfect harmony. Whether you're a professional chef or a devoted home cook, this knife promises to enhance your culinary journey, making every meal preparation a joy.
Product Specification
Blade Type: Gyuto
Overall length:
Edge Length: 215mm
Spine Heel: 2.84mm
Spine Mid: 2.22mm
Spine Tip (20mm before): 1.34mm
Blade Height: 49.45mm
Weight: 208g
Cutting Edge Steel: 52100
Stainless: No
HRC: 63
Blade Construction: 3 Layer (San Mai)
Blade Finish: Acid Etched (Forced Patina) and Satin Polish
Grind: Convex
Handle Construction: Integral
Handle Materials: Lace Sheoak
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: No
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.
