• Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel
  • Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel – detail view
  • Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel – side profile
  • Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel – handle detail
  • Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel – blade close-up
  • Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel – view 6
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Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel

Gyuto 265mm Damascus Twist Vintage Micarta & Stainless Steel

By Antoine Kniamen

No longer available

Antoine Kniamen

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The latest from Antoine Kniamen is this 265mm Gyuto featuring a pointed profile that is great for pushing in on onions and other detail oriented tasks. Relatively thin and tapered the blade will be a great slicer perfect for fine and delicate material, while still versatile enough to work its way through larger produce. The edge feels fine and sharp with enough toothiness to cut through skinned produce like tomatoes, but with a good amount of polish to not damage more delicate material. Walkschliff ground for good food release and minimal friction. Performance is unquestionably here.

A stunning work of art this piece has been forged from a house made twist damascus, which Antoine built his own custom machinery to produce. O2 and 15n20 forge laminated, twisted and then pressed flat to produce this stunning mosaic pattern. Paired with beautiful vintage butterscotch linen Micarta and 304l stainless hardware.

The knife feels timeless from the moment you lay hands on it. Flawless in its craftsmanship this is the kind of kitchen knife that becomes a family heirloom and brings generations of joy in the kitchen.

The knife comes with a handmade leather wrap.

 

Product Specification
  • Blade Type:
  • Edge Length: 265mm
  • Spine Heel: 2.74mm
  • Spine Mid: 1.52mm
  • Spine Tip (20mm before): 0.51mm
  • Blade Height: 58mm
  • Weight: 221g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: '+/- 63
  • Blade Construction:
  • Blade Finish: Acid Etched (Forced Patina), Satin Polish
  • Grind:
  • Handle Construction:
  • Handle Materials: Vintage Butterscotch Linen Micarta
  • Handedness: Ambidextrous
  • Saya / Storage Included: Yes

Blade type

Gyuto

牛刀

The gyuto is the Japanese interpretation of the western chef knife, and the most versatile blade in a modern kitchen. It carries a long edge, most often 210 to 270 mm, that runs flatter through the heel than its western counterpart before rising in a gentle, late curve to a fine point — a line that favours push- and pull-cutting while still allowing a rocking motion when the work calls for it. There is enough height at the heel to keep knuckles clear of the board, and the tip is fine enough for detail work, which is why most cooks reach for it first.

The flatter edge is the defining characteristic and the trade-off both. More of the blade lands on the board at once, which suits push cutting and gives clean, decisive contact through an ingredient, but a cook who works primarily by rocking will find less curve to work with than a western profile offers. Modern makers increasingly blur the line between the two, drawing a profile that rocks and push-cuts equally well — Birch & Bevel's Modern Gyuto profile, Antoine Kniamen's Western Gyuto, and Benjamin Kamon's own gyuto profile are all examples of that hybrid thinking.

View full knife type guide →

Cutting edge steel

Mosaic Damascus

Pattern-welded composite, with explicit pictorial / repeating elements

Typical HRC
Core-dependent
Corrosion class
Varies
Production
Pattern-welded
Origin
Global

Mosaic damascus is a sub-discipline of damascus construction in which the maker arranges the contrasting steels into deliberate pictorial or repeating patterns — stars, knots, signatures, complete images — rather than the more conventional flowing, fold-driven patterns. The technique is associated with the modern American forging school and with a small number of European specialists. Among the makers Modern Cooking carries, Martin Huber, Fredrik Spåre, and Mert Tansu produce mosaic damascus work.

The metallurgical caveats are the same as for ordinary damascus: the cutting performance comes from whichever steel forms the cutting edge — often a clad core, occasionally the harder of the laminate steels in a full-damascus blade. The mosaic pattern is, almost by definition, a display feature.

For a kitchen knife customer, mosaic damascus is best understood as one of the highest expressions of the craft side of bladesmithing. As an editorial entry, it should always be discussed alongside the underlying core steel rather than as a steel in itself.

View full steel guide →

Blade construction

Damascus

Damascus, or pattern-welded steel, is made by forge-welding multiple layers of different alloys together, then manipulating that billet — through folding, twisting, ladder-cutting and similar techniques — to disrupt the layer interfaces and create a distinctive pattern. The pattern is revealed by acid etching, which attacks the alloys at different rates, darkening some layers while leaving others bright.

The result is a single, unified steel. It may be used purely decoratively as an outer cladding layer, or on its own in a solid “mono-Damascus” construction. Because the finished steel is a blend, its hardness and toughness are dictated entirely by the alloys chosen to go into it — which makes steel selection especially important to evaluate in a mono-Damascus knife, where the pattern-welded material forms the cutting edge itself.

You may also encounter “super Damascus,” a name given to pattern-welded steel made from high-performance, high-toughness alloys. These steels are more difficult to forge-weld successfully, and that added challenge is reflected in their value.

View full construction guide →

Grind

Walkschliff

The Kesselscher Walkschliff is a traditional Solingen grind in which each face of the blade curves outward from the spine, reaching its greatest thickness slightly below it before tapering towards the edge. Beneath this pronounced convex “bulge,” the blade is ground exceptionally thin and continues into a fine, subtly convex cutting edge. This distributes material through the upper blade for rigidity and stability while preserving the low cutting resistance of a very thin edge.

Achieving this compound geometry consistently demands considerable control, specialist knowledge and experience, whether it is produced on a traditional grinding wheel or with a belt grinder. Once part of Solingen’s celebrated grinding tradition, the Walkschliff is now practised by relatively few makers. A well-executed example is valued for the way it reconciles qualities that can otherwise seem opposed: strength through the body of the blade, fineness behind the edge and an exceptionally keen, confident cut.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

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 premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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