MCX Gyuto SanMai Kasumi By Simon Krichbaum



The latest MCX collaboration series comes from Simon Krichbaum, an Austrian bladesmith. Simon trained under artisan bladesmith Martin Huber. His work is inspired by local Austrian artists like Benjamin Kamon, along with traditional Japanese methods and naturally his former master. The result is a combination of contemporary design, and technique, with the subtle beauty that can only be achieved by polishing knives on whetstones. Aggressive tapered geometry, beautiful, hazy Kasumi polish and consistent stone ready bevels.

When we began the discussion with Simon about what an MCX Krichbaum series would look like we wanted to give the knife a unique profile that would set it apart from previous MCX series. However, it needed to be a knife that also embraced the design aesthetics of Simon's typical work.

The blade we settled on features a slight santoku tip with an aggressive taper at the spine. Each blade is forged 100% by hand in Apex Ultra steel. The blades are finished on whetstones, which gives very consistent and easy to maintain convex bevels.

For the handles, I was lucky enough to be able to meet Simon at Martin Huber's shop in Austria and Simon and I found this lovely zebrano wood, which we paired with some beautiful Bog Oak that was borrowed from the Birch & Bevel handle stock. As is now standard with MCX we gave this series a Rokkaku Hanmaru shape, which Simon has given his own unique style to.

Simon has really impressed us with this batch, one of these is absolutely going to be staying in the Modern Cooking collection. We are sure you will enjoy them just as much.

Product Specification

Blade Type: Gyuto

Edge Length: 210mm | 240mm

Spine Heel: 4.58mm | 4.75mm

Spine Mid: 1.93mm | 1.92mm

Spine Tip (20mm before): 0.73mm | 0.84mm

Blade Height: 55.85mm | 60.25mm

Weight: 161g | 230g

Cutting Edge Steel: Apex Ultra

Stainless: No

HRC: 66

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kasumi and Brute de Forge

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Zebrano, Bóg Oak

Handedness: Ambidextrous

Saya Included: No

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.