Gyuto 230mm Takedown Purple Heart & African Blackwood


Simon Krichbaum is perhaps one of the most exciting new knife makers in Europe. Trained by Martin Huber and part of a collective that includes the likes of Benjamin Kamon, Tobias Hangler and many other talented Austrian craftspeople.

With a mix of traditional Japanese and contemporary Austrian knife design being clear influences this stunning mono steel blade features an aggressive profile which feels very nimble and surgical, while the geometry is more in the directly of a workhorse. A very fine and sharp convex bevel that have been finished on Japanese whetstones for easy maintainability and a constant finish. The edge profile is a consistent radius from heel to tip resulting in a lovely smooth action on the board, perfect for push cuts.

The takedown handle is a very nice touch, convenient for cleaning and maintenance. A simple hex screw holds the beautiful purple heart and African blackwood handle securely in place. The handle features Simon's rokkaku hanmaru or hex round shape, which feels comfortable and ergonomic in the hand.

Overall an elegant and practical performance first design. 

Product Specification

Blade Type: Gyuto

Edge Length: 230mm

Spine Heel: 4mm

Spine Mid: 2.67mm

Spine Tip (20mm before): 1.65mm

Blade Height: 58.2mm

Weight: 228g

Cutting Edge Steel: 115Crv3

Stainless: No

HRC: 65

Blade Construction: Mono Steel

Blade Finish: Brute de Forge, Brushed, and Kasumi

Grind: Convex

Handle Construction: Hidden Tang, Take Down

Handle Materials: Purple Heart, African Blackwood

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.