Gyuto 225mm 23 Layer Suminagashi Clad Waffle Textured S Grind


With a combination of Milled, hand forged and hand ground textures and geometries Luke Scheepers continues to push the creative boundaries of what is considered hand crafted. Absolutely focused on performance first design this blade features hand ground convex bevels which meet the milled S ground hollow. The convex bevels are relatively tall, 15mm, and incredibly thin maxing out at less than 1.8mm of thickness just before the hollow S. The result is an S grind with incredible cutting performance, but also longevity. Too often makers will grind the initial bevels of their S grinds a little thicker to make it easier to then implement the hollow S, perhaps resulting in an overall reduction cutting performance. This is certainly not the case here and Luke has delivered an incredibly well-thought-out example of the S grind. Maximising the incredible cutting potential of this grind while considering the maintainability of the knife.

The waffle texturing around the spine is not simply a stylistic embellishment either. It looks fantastic, but its thoughtfully placed around the pinch point of the blade and it feels incredible. Luxurious and confidence instilling this is the kind of thoughtful design that is found in work produced by the best of the best. A stylist choice that adds, and never subtracts, to the performance and ergonomics of the knife is something that will always impress.

Each element of this blade has been tastefully and lovingly considered. Natural linen micarta, tough, durable and with a beautiful aesthetic. The stitched Oak saya with the milled Scheepers Built mark is such an original and iconic touch. The subtle combination of natural materials, contemporary and tasteful design along with the suminagashi clad blade results in a look that feels timeless and classy. We are so proud to be able to work with creative and talented artisans like the Scheepers and so excited to see them continue their creative journey.

Product Specification

Blade Type: Gyuto

Edge Length: 225mm

Spine Heel: 3.11mm

Spine Mid: 2.93mm

Spine Tip (20mm before): 1.00mm

Blade Height: 58.2mm

Weight: 179g

Cutting Edge Steel: Vtoku2

Stainless: No

HRC: 63

Blade Construction: 3 Layer (San Mai)

Blade Finish: Acid Etched (Forced Patina) and Textured

Grind: S

Handle Construction: Hidden Tang

Handle Materials: Natural Linen Micarta, Oak

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.