Gyuto 240mm 125sc Honyaki Pitted Texture Hamon
Karol Karyś produces kitchen knives that emphasise the raw materials they are made from. His knives are a unique balance of natural and raw, yet highly polished. Inspired by brutalist architecture this Gyuto 240mm features a “Pitted” texture, which Karol likely discovered in the stonework of a building in his local city of Kraków, Poland.
This 240mm Gyuto features a differentially hardened (Honyaki) blade with a "Pitted" textured hamon. The result is a stunning array of contrasting textures and shades of grey and black. The profile on this knife is a very classic k-tip Gyuto shape, a long flat section with a gradual curve towards the tip. Pinch perfect balance and laser thin behind the edge.
The handle is shaped in a beautiful piece of red dyed, stabilised maple burl and feels very comfortable to hold. As a student of industrial design, Karol sees ergonomics, function, and aesthetics as equals. All three of these elements must be perfect before he considers one of his knives complete. The handle is finished with uniquely textured bolster, in this case it’s a copper bolster with a combination of pitted and linear textures, the contrast between the two is eye catching and beautiful.
The blend of reds, yellows, and browns on the handle with the copper bolster contrast beautifully with the blacks and greys of the “Pitted” honyaki blade. A beautiful piece from the young master from Poland. Very nice!
Product Specification
Blade Type: Gyuto
Edge Length: 240mm
Spine Heel: 2.8mm
Spine Mid: 2.6mm
Spine Tip (20mm before): 0.45mm
Blade Height: 62mm
Weight:
Cutting Edge Steel: 125SC
Stainless: No
HRC: 63
Blade Construction: Honyaki
Blade Finish: Textured
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Maple Burl & Copper Bolster
Handedness: Ambidextrous
Saya Included: No
Shipping & Returns
Shipping
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.
Returns
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.
