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. Sorry folks it’s not available.
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!
Blade Type: Gyuto
Edge Length: 240mm
Spine Heel: 2.85mm
Spine Mid: 2.35mm
Spine Tip (20mm before): 1.11mm
Blade Height: 59.65mm
Cutting Edge Steel: 80CRV2
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Textured and Acid Etched (Forced Patina)
Handle Construction: Hidden Tang
Handle Materials: Stabilised Cross Cut Maple and Brass
Saya Included: No
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.
Tips on sharpening you knives
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.