Chef's knife/Gyuto knife 210 mm Konoll® Black Forging MD305

Product detailed description

Konoll® Balck Forging MD305 universal chef's knife

The gyuto/chef's knife is ideal for versatile use. Thanks to the fact that the back of the knife and the blade taper to a point, it has the ideal shape for all types of cutting. It is suitable for portioning meat, cutting fish, slicing, cleaning meat and fish, fruit and vegetables. The raised tip also allows you to rock-cut herbs or nuts. The name "Gyuto" literally means "meat cutter," which indicates its original purpose, but today this knife is valued for its ability to handle a wide range of kitchen tasks.

The Konoll Black Forging series combines traditional blacksmithing, modern materials, and a striking black design. These knives are designed for demanding users who expect high performance, long-lasting sharpness, and precise control with every cut.

At the heart of the collection is high-quality MD305 steel, which has been developed for high wear resistance and stable cutting properties. Thanks to its optimized composition with a higher carbon and alloying element content, the blade achieves high hardness (around 60 HRC depending on heat treatment) while maintaining the necessary toughness. The result is a precise, clean, and controlled cut when portioning meat, slicing vegetables, and working delicately with herbs. The blade retains its performance even with intensive use.

Perfect hand-forged Black Forging MD305 blade

Black Forging MD305 knife blades are hand-forged from modern MD305 steel. This high-quality powder steel ensures high hardness, long blade life, and stable cutting properties. Subsequent controlled heat treatment ensures an optimal balance between sharpness, durability, and toughness of the blade. Raw pattern of hand-forged steel. The unpolished, lively surface with a distinctive pattern of steel layers reveals the true character of craftsmanship and gives each knife a unique identity. Precise workmanship ensures easy maintenance and long-lasting sharpness, which can be easily restored by sharpening on water stones.

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Ergonomic western handle

The handles are made of high-quality stabilized hardwood, which is carefully machined for a comfortable and secure grip. The natural material gives each knife a unique look while ensuring a pleasant feel in the hand. The ergonomic shape supports the natural position of the fingers, improves control over the blade, and minimizes fatigue during prolonged work. The balance between the blade and the handle is designed to provide stability and precision with every cut.

Luxurious packaging – the ideal gift

Each knife is carefully stored in a wooden gift box together with a certificate of authenticity. The combination of top-quality workmanship, exclusive materials, and precise presentation makes this series the ideal gift for any lover of perfect knives.

The difference between concave and classic V-grinding

Concave grinding is characterized by a gently curved blade profile, which allows for a very thin and extremely sharp edge. Thanks to the smaller amount of material behind the edge, the knife offers minimal resistance when cutting, cuts smoothly and accurately, and is significantly more comfortable to work with. Another big advantage of concave grinding is that it is easier to regrind, which means that the knife retains its sharpness for a long time and offers real cutting pleasure.

Classic V-grinding has straight surfaces converging into the blade, which is thicker than concave grinding. This creates greater resistance when cutting and the blade becomes blunt more easily. A knife with a V-grind retains its sharpness less well and is more difficult to resharpen. Although this type of grind is more durable, it does not provide as smooth and precise a cut as a concave grind.

Knife parameters:

Recommendations and maintenance

Sharpening a kitchen knife

we recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.