Modern Cooking, Sydney (2026)

12/03/2026

Gyuto 240mm GoMai Damasteel, Ni, Apex Ultra African Blackwood Takedown By Simon Krichbaum

This one-of-a-kind handmade kitchen knife is the work of artisanal bladesmith Simon Krichbaum, whose dedication to precision craftsmanship and performance is evident in every detail. The blade takes inspiration from the classic Japanese Gyuto, reimagined through a distinctly contemporary lens. It features an aggressively tapered spine that drives toward a sharp, versatile tip—ideal for precision work, detail slicing, and a wide range of prep tasks. The forward-leaning balance and sleek silhouette give the knife a fast, agile feel in hand, while retaining the stability and authority required for more demanding cuts.

The blade geometry is meticulously refined: low bevels are shaped and finished entirely by hand on whetstones, creating a highly consistent, low-drag cutting surface with excellent food release and a smooth glide through product. In this iteration, the blade is finished in a traditional Kurouchi (blacksmith) finish, preserving the character of the forged surface and lending the knife a darker, more rugged aesthetic. The core is forged from Apex Ultra—one of the finest high-carbon steels available today—clad in a rare combination of nickel and Damasteel. This material fusion delivers exceptional hardness, edge retention, and toughness, while a deep etch subtly reveals the layered structure beneath the darkened exterior.

Completing the build is a striking octagonal takedown handle crafted from African Blackwood. Dense, stable, and richly dark in tone, African Blackwood offers exceptional durability and a refined, understated elegance that complements the Kurouchi blade finish. The handle incorporates a discreet friction-fit pin, allowing it to be removed with a nylon hammer for thorough cleaning, maintenance, or future customisation. This takedown construction enhances both practicality and longevity—ensuring the knife remains not only a high-performance cutting tool, but a lasting and adaptable piece of functional craftsmanship.

09/02/2026

Hand-crafted by artisan blacksmith Tobias Hangler, this Gyuto is where modern European metallurgy meets Japanese form.

A classic Gyuto profile with a subtle santoku-inspired tip delivers confidence, balance, and control from heel to tip. Tall blade height and a carefully blended convex grind create exceptional food release, while the edge remains razor-thin and precise—equally at home with dense root veg, fine herbs, or delicate proteins.

At the core: Apex Ultra, hardened to ~66 HRC, clad in a Go Mai construction with a nickel diffusion barrier and 60 layers per side of random-pattern Damascus. Finished with acid etch, brute de forge texture, and satin polish, then paired with Tobias’s signature Rokkaku Hanmaru handle in vibrant spalted amboyna and brass.

A true workhorse—elevated to collector grade.

25/01/2026

Gyuto 235mm Damasteel Apex Ultra MCx Tobias Hangler — Generation II

Available now!

We are proud to introduce the second generation of the MCX series, developed in close collaboration with artisan blacksmith and metallurgist Tobias Hangler. This new release builds on the foundations of the original with subtle but meaningful refinements, informed by use, material exploration, and a clear, confident design language.

The blade is a carefully resolved hybrid of Japanese Gyuto and European chef knife traditions. A gently sweeping edge delivers a fluid, intuitive board feel across all cutting styles, while a tapered spine, precise tip, and generous 56 mm blade height provide balance, control, and excellent knuckle clearance. The result is a knife that feels composed and capable—refined, yet reassuringly substantial in hand.

At its core lies Apex Ultra steel, hardened to deliver an exceptionally fine and durable edge, protected by Damasteel cladding forged upright to reveal a striking, eye-like pattern across the blade. Paired with a custom MCX handle that blends Japanese faceting with the comfort of a classic western profile, this second-generation MCX knife is both a high-performance cutting tool and a strong expression of modern European craftsmanship. A distinctive and limited release, crafted without compromise.

23/01/2026

Nakiri 180 mm · Damasteel · Desert Ironwood & Brass by Martin Huber

This one-of-a-kind Nakiri is handmade by Martin Huber and his team, whose work is defined by a restrained, geometry-driven approach and exceptional attention to detail. The profile is a contemporary interpretation of the Japanese Nakiri, executed with slightly increased height and length to improve board presence, knuckle clearance, and overall control. The result is a blade that feels confident and purposeful, retaining the familiarity of a classic Nakiri while extending its usability for modern kitchens and varied prep styles.

The geometry is deliberate and highly functional. A pronounced distal taper carries the spine from close to 4 mm at the heel to under 1 mm near the tip, maintaining rigidity and stability through the rear while increasing agility toward the front. The edge profile follows a gentle, continuous radius from heel to tip, delivering a smooth, predictable cutting action on the board. Wide convex bevels promote excellent food release and low stiction, while the broad, flat blade face makes scooping and transferring ingredients efficient and intuitive. An ultra-fine edge combined with this convex geometry makes the knife exceptional for vegetable preparation, yet fully capable of clean, controlled protein cuts.

Forged from Damasteel, the mono-steel blade benefits from advanced powder metallurgy, offering outstanding edge retention, high toughness, and true stainless performance. Hardened to approximately 63 HRC, it takes an exceptionally refined edge while remaining durable and corrosion-resistant in daily use. An acid-etched forced patina paired with satin polish adds subtle depth to the blade. The knife is finished with a rokkaku hanmaru handle, featuring a faceted top and rounded underside, constructed as a hidden tang in richly grained desert ironwood with patinated brass bolster and accents. In hand, it feels robust and balanced, yet nimble and deft—an expressive, highly resolved Nakiri built for serious, intentional use.

15/01/2026

Paragon Series Chef Knives in RWL-34 by Bernhard Noitz

Two interpretations of the same idea—precision, balance, and daily usability—these Paragon Series chef knives showcase Bernhard Noitz’s approach to modern European kitchen cutlery. Both knives are entirely handmade and one of a kind, sharing a contemporary chef profile with a lightly tapered spine, wide convex bevels, and an acute pointed tip. The edge geometry offers a smooth heel-to-tip radius with subtle belly toward the front, making them equally comfortable with push cuts, fine slicing, and relaxed rocking on the board. Neither extreme laser nor brute workhorse, they sit confidently in that sweet spot where performance meets durability.

Forged from premium RWL stainless steel, both blades deliver a fine, stable edge with excellent wear resistance and low maintenance—ideal for a high-end daily knife that doesn’t compromise on feel. The convex grinds provide strong cutting performance and reliable food release across everything from dense vegetables to more delicate prep. A clean satin polish keeps the aesthetic restrained and purposeful, allowing the geometry and proportions to take centre stage.

Where these two knives diverge is in the handle. One is finished in dramatic stabilised Buckeye Burl, the other in refined stabilised Japanese Pagoda, both paired with textured and polished paper micarta bolsters. The shared western-style, ergonomically faceted shape feels equally at home in a pinch or hammer grip, giving each knife a robust yet nimble presence in hand. Different materials, same intent—two Paragon Series chef knives built to be used, trusted, and appreciated every day.

15/01/2026

Introducing Bernard Noitz of Aequilibrium Blades

Established by Bernhard Noitz, Aequilibrium Bladeworks began the way many serious Ateliers do today: as a personal pursuit that steadily demanded more time, discipline, and commitment than a hobby could sustain. Entirely self-taught, Noitz refined his skills through persistent experimentation and hands-on learning, driven by a desire to understand not only how knives are made, but why they perform the way they do. That curiosity evolved into a professional practice defined by clarity of purpose, technical control, and a deep respect for the fundamentals of the craft.

At the heart of his work lies a philosophy of balance. For Noitz, knife-making is a constant negotiation between edge geometry, heat treatment, handle ergonomics, and overall design—each parameter influencing the next. There is no single formula; instead, the balance shifts depending on the intended task of the knife. This approach is not treated as a stylistic hallmark, but as a baseline requirement of serious craftsmanship. The resulting knives feel deliberate and composed, prioritising performance and usability over excess or ornamentation.

Kitchen knives, alongside swords, represent the pinnacle of bladesmithing in his view. Swords demand absolute precision in mass distribution and balance at scale, while kitchen knives allow no margin for error—any misstep in geometry or heat treatment becomes immediately apparent in the hands of a skilled user. While his own cooking remains refreshingly modest, Noitz values the act of preparing food for others as a meaningful, shared experience. A well-made knife becomes an extension of that gesture: a tool that carries time, intention, and care. It is this connection—between maker, user, and meal—that gives his work its quiet, lasting appeal.

24/12/2025

The Western Chef Knife — a profile that refuses to stand still

The western chef knife is the reference point.
Curved edge. Confident tip. Balanced weight. Endless versatility.

From classic French profiles like Sabatier, to robust German workhorses, to modern hybrids that borrow heavily from Gyuto geometry—this profile continues to evolve while staying instantly familiar.

We know everyone here has a favourite.
📸 Share yours: post a photo of your go-to western chef knife and tag us or use so we can see what’s in your rotation. Oh and don't forget to tag the maker also 👌

French, German, or modern hybrid—which direction does yours lean?

18/12/2025

Birch & Bevel Gyuto 250mm Apex Ultra X8Ni9 Clad Limited Edition

Crafted to balance uncompromising performance with refined aesthetics, this Apex Ultra composite blade is clad in X8Ni9, a low-carbon, nickel-alloy steel valued for its toughness and corrosion resistance, and incorporates a nickel diffusion barrier between cladding and core. Through acid etching, the cladding resolves into contrasting layers of deep blacks and muted greys, with subtle alloy banding elements intermittently emerging through the surface. These layered transitions are honest to the forging process, creating a restrained, technical visual character that is structural rather than ornamental, and entirely unique to this blade.

The blade’s geometry is defined by a pronounced forge taper and a confident spine above the heel, measuring approximately 4 mm, which provides stability and authority at the rear of the blade before thinning decisively toward a fine, agile tip. Wide, hybrid convex bevels flow cleanly into a razor-keen edge—clearly legible in both choil and edge views—promoting excellent food release and smooth, controlled cutting across a wide range of ingredients. The Apex Ultra core steel is known for its exceptional edge stability, fine grain structure, and sharpening responsiveness, allowing the blade to take extreme sharpness while remaining composed and durable in demanding use.

Completing the knife is the Rokaku Hanmaru Birch & Bevel handle, shaped for balance and control and finished in Masur birch with complementary Micarta, G10, and brass details. In hand, the proportions feel deliberate and neutral, reinforcing the blade’s composed, work-focused character. This one-of-a-kind, limited-edition knife presents as quietly confident—defined by clarity of geometry, disciplined material choices, and performance that is evident both on the board and in the hand.

17/12/2025

Birch & Bevel Gyuto "Spicy White" Iron Clad Limited Edition

Crafted to unite superior function with refined style, this one-of-a-kind limited-edition knife features an iron-clad 26C3 composite—also known as Spicy White—offering an exceptional balance of cutting power, reliable edge retention, and approachable maintenance. An acid-etched finish reveals a dark, cloud-like pattern, giving the blade a moody, understated visual depth unique to this piece.

The blade showcases a pronounced forge taper with a substantial spine above the heel, approximately 4 mm, adding confidence and stability at the rear of the blade before tapering decisively toward a thin, agile tip. Combined with hybrid convex / walkschliff geometry and a razor-keen edge, the result is smooth, controlled cutting across a wide range of ingredients. Renowned for its fine grain structure and sharpening responsiveness, 26C3 excels at taking and holding extreme sharpness while remaining tough and composed in use.

Finished with the Rokaku Hanmaru Birch & Bevel handle, crafted from Masur birch, Micarta, G10, and brass, the knife offers a secure, ergonomic grip with refined visual balance. The outcome is a singular kitchen tool—precise, durable, and quietly distinctive—designed to be used, admired, and ultimately cherished.

12/12/2025

Gyuto 240mm 1.2419 Mono Full Tang MCX Design By Timo Verschuren

This remarkable knife is the result of a creative collaboration between Timo Verschuren of Hardent Knives and the MCX design studio. Forged in Timo’s studio in Maastricht, Netherlands, the knife represents a harmonious blend of traditional craftsmanship and modern design aesthetics. Inspired by the highly regarded Masamoto KS, the blade profile retains the elegance of its Japanese counterpart while introducing unique modifications. Featuring an aggressive distal taper and finely crafted convex bevels, the geometry delivers exceptional performance on the cutting board. The slightly taller blade height enhances versatility without sacrificing agility, making it a nimble yet powerful tool.

Constructed from 1.2419 German tungsten alloyed carbon steel, the blade is engineered for premium performance. This high-grade steel offers exceptional edge retention, toughness, and the ability to achieve a razor-sharp edge, meeting the demands of both professional chefs and dedicated cooking enthusiasts. The blade design is complemented by signature Hardent Knives elements, including a distinctive choil and a reimagined ergonomic handle. The refined handle design offers enhanced grip comfort and control, even during extended prep sessions, while the fully tapered full tang provides superior balance and weight distribution, contributing to the knife’s responsive and agile feel in hand.

Modern Cooking provided Timo Verschuren with Australian ringed gidgee timber for the handle, a choice that enhances both durability and visual appeal. This dense, tough wood not only provides a stunning aesthetic but also ensures the handle will stand up to the rigors of daily kitchen use. Designed as an all-purpose knife, it excels in a variety of tasks, making it an ideal choice for professionals and home cooks alike. Whether you’re preparing intricate dishes or tackling everyday chopping, this knife is a perfect blend of artistry, engineering, and practicality.

10/12/2025

Cleaver 200mm X 90mm Wrought Iron, Ni, 1.2419 Poplar Burl by Martin Huber

The knife is a unique, one-of-a-kind piece by artisan maker Martin Huber — blending classical inspiration with modern craftsmanship. Its profile reinterprets the traditional Chinese cleaver in a contemporary silhouette, with a tapered spine that gives a more agile, refined feel than the usual blocky cleaver form. This geometry makes it versatile: substantial enough for pumpkins or root vegetables, yet graceful enough for delicate tasks like slicing herbs or finely dicing onions.

At its core is 1.2419 steel (DIN 105WCr6), clad in wrought iron and nickel — a choice that brings wear-resistance, toughness, and excellent edge retention. The cladding adds unique visual depth while helping resist corrosion and wear, resulting in a durable blade suited to daily kitchen work. Properly heat-treated, this steel gives a reliable balance of edge performance and robustness, making the knife a dependable all-purpose tool rather than a fragile specialty blade.

The handle uses Martin Huber’s signature “rokkaku hanmaru” shape — a barrel-like, rounded-bottom design that feels natural and secure in hand. In use, the knife feels both substantial and well-balanced, giving confidence when chopping heavy or fibrous vegetables, yet remaining nimble and precise when finer control is needed. The wide convex bevels offer excellent food release and slicing performance — easily slicing delicate produce while still powering through tougher vegetables. The result is a finely tuned hybrid: robust and dependable, yet light, responsive, and beautifully crafted.

Modern Cooking

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