Gyuto 240mm OB Steel "FRETT" Go Mai


This incredible piece of work from Karol Karyś was commissioned by Modern Cooking on behalf of one of our customers. It was the first of this kind of creation by this legendary Polish artist.

The specification was simple, create a knife that represent you and your style, but make it EXTRA! Don’t hold back at all!

Karol Karyś’s designs are inspired by the brutalist architecture movement of the 1950s. The textures found on made by karyś knives are typically inspired by the examples of brutalism found in Karol’s hometown of Krakow, Poland. Brutalism is often characterised by minimalist constructions that showcase the bare building materials and structural elements over decorative design. The style commonly makes use of exposed, unpainted concrete or brick, angular geometric shapes, and a predominantly monochrome colour palette. 

These raw materials often develop over time, naturally eroding and forming unique textures, which are obviously present in this piece. This naturally eroded or aged look is where this piece gets its name “FRETT”, like corroded, which somewhat describes the techniques used to give the knife its unique textures that were achieved with acid corrosion.

The blade has been forged from Oblivion Blades 80CRV2 Go Mai and hardened to approximately 62HRC. With premium convex geometry and an ergonomic Gyuto profile the knife, which is obviously leaning heavily in the direction of artistry, is a highly functional piece of culinary art, design to be used.

The k-tip profile suits Karol’s brutalist inspired designs with its more angular shape. The profile features a rather consistent spine thickness with a pointed tip. It’s a rigid blade with a comforting stability about it. With a blade hight of approximately 60mm there is plenty of hight to taper down to a razor-sharp edge. Ground convex the blade performs extremely well, and the profile feels very comfortable on the board.    

The handle, equally impressive. The museum fit, tapered inset bolster is a very classy piece of work and truly brings the overall piece to another level. The handle itself is very comfortable in the hand with its bespoke, tapered Rokkaku Hanmaru shape.

Overall, an incredible piece of work from Karol Karyś, without question perfect fit an finish, incredible performance and amazing artistic flare!

Condition: New, Never Used

Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 2.85mm

Spine Mid: 2.35mm

Spine Tip (20mm before): 1.11mm

Blade Height: 59.65mm

Weight: 209g

Cutting Edge Steel: 80CRV2

Stainless: No

HRC: 62

Blade Construction: 5 Layer (Go Mai)

Blade Finish: Textured and Acid Etched (Forced Patina)

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Stabilised Cross Cut Maple, 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.