Gyuto 230mm GoMai Ironwood Full Tang


There is a level of precision to Tobias Hangler’s work that is undeniably satisfying. Be it the exceptional fit and finish on his tapered full tang handles or the perfection exhibited in his convex ground bevels. This k-tipped Gyuto features a very stable geometry, unyielding at the spine, with virtually no flex. The tip is fine and perfect for pushing in on produce like onions and the like when dicing. At the edge Tobias takes full advantage of the super tough Apex Ultra steel core and has ground extremely thin and razor sharp.

The Apex Ultra core is clad in nickel and 80Crv2 giving this blade a tough exterior over the already super premium core. The dark grey etched blade with its striking nickel diffusion barrier has a dark and stormy feel about it and the Ironwood and brass fittings give it a timeless, and classy appeal.

Tobias’s work is not only timeless in terms of style, but it is built to last.  The clearly tough build quality and best-in-class Apex core tell you that this knife is built to survive generations of loving food preparation. A high performance cutting tool from heal to tip.

Product Specification

Blade Type: Gyuto

Edge Length: 230mm

Spine Heel: 3.63mm

Spine Mid: 2.73mm

Spine Tip (20mm before): 1.47mm

Blade Height: 58.45mm

Weight: 272g

Cutting Edge Steel: Apex Ultra

Stainless: No

HRC: 66

Blade Construction: 5 Layer (Go Mai)

Blade Finish: Brute de Forge, Acid Etched (Forced Patina), and Satin Polish

Grind: Convex

Handle Construction: Full Tang

Handle Materials: Desert Ironwood, 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.