Gyuto 230mm Stainless SanMai Apex Ultra
Introducing an exceptional Gyuto forged by Artisan Blacksmith Tobias Hangler, this knife is the epitome of fine craftsmanship and superior performance. The blade features a super fine convex grind and an elegant taper, which together ensure exceptional cutting performance. With an edge length of 230mm, this Gyuto is perfect for a wide range of kitchen tasks, from precision slicing to robust chopping. Crafted from Apex Ultra steel, it boasts an impressive hardness of HRC 66, promising long-lasting sharpness and durability.
The handle of this Gyuto is made from exquisite Bog Oak and showcases a beautifully executed tapered tang design. This design not only enhances the knife's aesthetic appeal but also ensures excellent balance, making it comfortable to handle even during extended use. The full tang construction provides robustness and reliability, giving you confidence in every cut.
Finished with a light etch and satin polish, this Gyuto has a classic, timeless look that will complement any kitchen decor. An indispensable tool for both professional chefs and home cooks alike.
Product Specification
Blade Type: Gyuto
Overall length: 355mm
Edge Length: 230mm
Spine Heel: 3.45mm
Spine Mid: 1.87mm
Spine Tip (20mm before): 0.84mm
Blade Height: 56.92mm
Weight: 222g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC: 66
Blade Construction: 3 Layer (San Mai)
Blade Finish: Brute de Forge, Satin Polish, and Acid Etched (Forced Patina)
Grind: Convex
Handle Construction: Full Tang
Handle Materials: Bog Oak
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.
