Gyuto 220mm Honyaki Spicey White Mokume, Walnut and Copper
A beautifully sculpted handle in ancient Walnut root, with copper pins, and a mokume-gane bolster, coupled with a stunning blade forged 26c3 'Spicy White' steel make up this heirloom gyuto from Romania's Toma Fenes. A true work of artisanal craftsmanship with stunning textures and details.
The captivating looks are complemented by exceptional performance on the cutting board. Designed for daily use in kitchens large and small, the 220mm blade delivers a sharp, thin edge below superb convex geometry, that, with its classic Gyuto inspired profile, will excel at both push-pull cutting tasks, and long, precise slices with the tough edge and fine, pointed tip that sits low in relation to the handle.
The profile has a subtle belly that will be more suited to slicing than rocking, and the blade spine and choil are both rounded for comfort in any grip. Etched and polished to a silky, satin finish, the blade reveals a stunning hamon line complimented .
Beautifully balanced, the blade feels nimble and yet still delivers a stable and reliable sensation in the hand. The Walnut root handle is carved into an ergonomic hidden tang design inspired by western handle shapes. Understated and elegant the handle is both beautiful and functional. Secured by a domed copper pin and paired with a stunning Mokume Gane bolster and museum-style fit. Whether for daily meal prep or tableside carving for special occasions, our newest bladesmith, at just 20 years old, has delivered an outstanding piece of culinary art.
Product Specification
Blade Type: Gyuto
Edge Length: 220mm
Spine Heel: 4.54mm
Spine Mid: 3.32mm
Spine Tip (20mm before): 1.28mm
Blade Height: 49.84mm
Weight: 217g
Cutting Edge Steel: 26C3
Stainless: No
HRC: 65
Blade Construction: Honyaki
Blade Finish: Textured, Acid Etched (Forced Patina), and Satin Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Walnut Root, Copper, Mokume
Handedness: Ambidextrous
Saya 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.
