Gyuto 260mm Wrought Iron Clad SanMai 1.2652


An absolutely stunning piece of work from Dominic Filip of Merion Forge. Let’s set aside for a moment the beautiful styling and focus on what's important, blade.

Incredibly thin behind the razor-sharp edge, I can't emphasis this enough, this is a razor blade! Dominic has done an extremely impressive job on this blade. The refined wrought iron clad 1.2652 blade features a beautiful full kasumi polish, which shimmers beautifully with a hazy radiance. The clearly Japanese inspired profile is gently tapered and quite tall. At the edge a graceful almost flat radius tapers to the thin santoku style tip. On the board this is a seriously enjoyable kitchen knife.

The tapered full tang handle features a beautifully crafted and ergonomic coke bottle profile. Dominic is a thoughtful craftsman and considers the details at the forward point of the handle the handle is shaped to accommodate thumb and index finger in a comfortable pinch. Very nicely done!

So, let’s talk about the style. Classic and beautiful material selection, rich ebony, a luxurious ray skin wrap, and white fibre come together tastefully to compliment the incredible quality of work that has been put into the blade.

Wow! That’s it, nothing more to say.

Product Specification

Blade Type: Gyuto

Edge Length: 260mm

Spine Heel: 3.62mm

Spine Mid: 2.15mm

Spine Tip (20mm before): 1.07mm

Blade Height: 59.45mm

Weight: 265g

Cutting Edge Steel: 1.2562

Stainless: No

HRC: 64

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kasumi

Grind: Convex

Handle Construction: Full Tang

Handle Materials: Ebony, White Carbon Fibre, White Ray Skin, Black Carbon Pins

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.