Monosteel Integral Gyuto 260mm Walkschliff


Benjamin Kamon delivers a masterclass in forging skill with this amazingly clean walkschliff ground Gyuto with forged integral western grip. A Kamon knife represent the result of years of metal working experience, skills as a machinist and blacksmith as well as a focus on innovative industrial design. However, this piece is simply next level. A pure example of forging skill, coupled with performance first design.

Minimalist, yet complete, the result in this case is a perfectly clean finish that highlights just how talented Benjamin Kamon really is. The clean finish is representative of Benjamin’s skill in forging. Through the various stages of drifting out the handle and final shaping must be flawless for a bladesmith to produce such a clean finish. This truly is a masterpiece in the most literal sense.

The knife features Benjamin’s iconic Gyuto edge profile, which is fairly flat with a very gradual and subtle curve towards an extremely thin, needle like tip. The profile is triangular and in use the handle is angled such that the tip of the blade is tilted slightly down. As you stand over a board in a classic cutting stance its perfect. A thoughtful, ergonomic design.

The Walkschliff grind, coupled with an extremely thin and light blade feels amazing on the board. Imagine a surgical, laser like blade with a workhorse like stability. The walkschliff bulge in the middle of the blade provides you with stability and reduced stickage, but tappers off for the last 80mm developing into a slightly flexible laser like tip.

Benjamin has tempered the blade a little around the pinch point. The coloured tempered steel is a little more corrosion resistant and it looks damn cool!

If you would like to read more about the challenges in producing a forged integral like this one and the Walkschliff grind check out our magazine article Forged, Punched & Drifted - Kamon Knives mono steel integral & the walkschliff grind .

Product Specification

Blade Type: Gyuto

Edge Length: 260mm

Spine Heel: 4.5mm

Spine Mid: 1.5mm

Spine Tip (20mm before): 0.8mm

Blade Height: 62mm

Weight: 217g

Cutting Edge Steel: 1.2519

Stainless: No

HRC: 65

Blade Construction: Mono Steel

Blade Finish: Matte Polish

Grind: Walkschliff

Handle Construction: Full Tang

Handle Materials: 1.3505

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.