Gyuto 230mm Honyaki by Fredrik Spåre - The Classic!

$352.00
By MCX

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Forged in Sweden by Fredrik Spare and designed in collaboration with Modern Cooking. The MCX line now consists of 3 different knives the K-Tip Gyuto, the Clean SL Gyuto and this, the Classic our original design. Each edition brings refinements large and small and this edition of the Classic brings the first iteration of our new handle design. A subtle tapering towards the blade, it’s a small change, but one we think will make for a more comfortable grip.

The profile and geometry remain the same, with the original balanced design that is both robust, reassuring stability with a little heft and nimble, razor-sharp and nicely tapered. Satisfyingly thick above the heel, yet ultra-thin at the tip and with a decent blade height, we think this is just about the perfect Gyuto profile.

Convex ground and super thin behind the edge, this blade is a dream to work with.

Right from the start we wanted to create a handle that took everything we love about the Rokkaku Hanmaru shape and improve upon. Improving on such designs does not happen overnight. From the start we new this would require small incremental steps  and so this is it, subtle tapering to provide a more ergonomic feel around the neck.

The handle is made from Masur birch, red G10 and brass a contemporary, yet classic look fitting for the Classic MCX Gyuto and also a tip of the hat to our design partner Fredrik Spåre.

Product Specification

Blade Type: Gyuto

Edge Length: 230mm

Spine Heel: 3.6mm

Spine Mid: 2.7mm

Spine Tip (20mm before): 1.2mm

Blade Height: 53mm

Weight: 195g

Cutting Edge Steel: 26C3

Stainless: No

HRC: 65

Blade Construction: Mono Steel

Blade Finish: Brute de Forge

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Masur Birch with G10 Spacer & Hammered Brass Bolster

Handedness: Ambidextrous

Saya Included: No

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. 

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.