Gyuto 240mm Iron Clad Apex Kogatana Set


Joel Black continues to produce his Gyuto, Kogatana sets and it is clearly becoming a signature design for the ex pro-chef come artisan bladesmith. Joel’s knives are characterised by premium stone finished bevels and geometry inspired by his years in the professional kitchen, and clearly a touch of Japanese design. The highly tapered geometry sets his work apart from classic Japanese kitchen knives. The tapered geometry gives his knives a highly versatile design perfect for fine cuts and more workhorse cuts alike.

However, the beautiful stone polished bevels, which are a signature feature on Joels knive’s and the classic octagonal handles show that his knives are clearly inspired by Japanese design. This blade features a house forged Apex Ultra, Iron Clad, SanMai with a rustic blacksmith finish and Kasumi polish. The grip is a beautiful combination of Black Palm, Mammoth Molar and Buffalo horn. The Kogatana is Apex Ultra clad in Damascus and both knives fit in the Bog Oak Saya.  

This is the perfect set for a professional chef to carry daily or as a perfect starter set for any home kitchen. The kogatana for the fine details and the Gyuto for everything else.

Product Specification

Blade Type: Gyuto

Edge Length: 240mm | 90mm

Spine Heel: 5.51mm | 2.67mm

Spine Mid: 2.67mm | 1.81mm

Spine Tip (20mm before): 1.32mm | 0.96mm

Blade Height: 53.4mm | 19.66mm

Weight: 269g | 75g

Cutting Edge Steel: Apex Ultra

Stainless: No

HRC: 66

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kasumi and Kurouchi

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Black Palm, Mammoth Molar, Buffalo Horn (Bog Oak Saya)

Handedness: Ambidextrous

Saya Included: Yes

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.