Modern Cooking

Modern Cooking With a focus on performance and quality, from artisan crafted to leading edge production. We deliver the finest kitchen tools for the culinary world

One HADO Ginsan gyuto, two useful lengths.The 210mm offers agility, control and an easy fit on most boards. The 240mm ad...
01/09/2026

One HADO Ginsan gyuto, two useful lengths.

The 210mm offers agility, control and an easy fit on most boards. The 240mm adds reach and board coverage for larger prep.

Both feature a Ginsan #3 core forged and heat-treated by Shougou Yamatsuka of Yamatsuka Hamono. Sharpening and finishing are led by Naohiro Namura of Fukui Co., Ltd., who trained under Tadataka Maruyama and worked alongside him at HADO for many years before becoming the atelier’s lead sharpener. Stainless cladding and a polished Migaki finish make these refined, practical knives for everyday use.

The knife photographed here is the 240mm.

210mm:
https://moderncooking.com/products/gyuto-210mm-ginsan-silver-3-cherry

240mm:
https://moderncooking.com/products/gyuto-240mm-ginsan-cherry-1

Three gyutos. One clear design language.We are pleased to welcome Mark Cordina of Cordina Knives to Modern Cooking with ...
28/08/2026

Three gyutos. One clear design language.

We are pleased to welcome Mark Cordina of Cordina Knives to Modern Cooking with the release of three individually made Signature Series gyutos.

Each blade places an Aogami Super core between nickel interlayers and 304 stainless-steel cladding. The exposed core is coffee-etched to a deep black, while the tapered convex bevels receive a smooth satin polish.

The three knives measure 237mm, 240mm and 245mm. Although they share the same construction, each has its own profile, proportions and distal taper. The 245mm is also taller at the heel, providing additional board clearance.

Mark’s faceted hidden-tang handles combine stabilised ebony, highly figured Tasmanian blackwood and hand-stippled bronze. Each knife is signed by Mark and supplied in a fitted wooden storage box.

Only one of each knife exists. Available now through the Mark Cordina collection.

https://moderncooking.com/en-au/collections/mark-cordina

Introducing Mark Cordina of Cordina CustomsSeven days making knives. Two nights in a fine-dining kitchen.Mark Cordina us...
28/08/2026

Introducing Mark Cordina of Cordina Customs

Seven days making knives. Two nights in a fine-dining kitchen.

Mark Cordina used to describe the early years of Cordina Customs as working “nine days a week.”

Before knifemaking, Mark worked as a stainless steel fabricator/specialist, producing repeat-process and architectural feature work where accuracy, fine finishes and exacting tolerances left little room for error.

When he began making knives in 2020, that experience gave him a considerable head start at the bench. Working as a chef de partie gave him something equally valuable: a real kitchen in which to test the profiles and geometries he was developing.

Shortcomings became impossible to ignore. A spine that needed more rounding, a grind that wedged in dense produce or an edge profile with rough action on the board all informed the next knife.

That process continues today. Mark’s work has progressed from his early flat grinds towards convex geometry with blended transitions, robust heels and purposeful distal taper, while maintaining edge stability and blade rigidity.

His faceted, indexable handles follow the same thinking. An assuring hard stop at the ricasso locates the hand, a flat spine communicates blade orientation and the facets support a secure grip across different cutting styles.

We first encountered Mark’s work at the 2025 Adelaide Cutler’s Expo. That meeting developed into an ongoing conversation about geometry, profiles and ergonomics—and the first Cordina Customs Signature Series knives prepared for Modern Cooking.

For those in Sydney, Mark will be exhibiting at the 2026 NSW Cutlers Expo this weekend. The show opens tomorrow, Saturday 29 August, and continues Sunday 30 August, from 9am–4pm both days at Wentworth Park Sporting Complex in Glebe. It is a rare opportunity to meet Mark, handle his work and see the breadth of contemporary Australian knifemaking in one place.

Read Mark’s story in the Modern Cooking Journal:\
[https://moderncooking.com/en-au/blogs/journal/meet-the-maker-mark-cordina-cordina-customs](https://moderncooking.com/en-au/blogs/journal/meet-the-maker-mark-cordina-cordina-customs)

Discover Mark Cordina and his work at Modern Cooking:\
[https://moderncooking.com/en-au/collections/mark-cordina](https://moderncooking.com/en-au/collections/mark-cordina)

The first edition of the MCx Johnsson × Krichbaum line is a 240mm gyuto made jointly by Jonas Johnsson and Simon Krichba...
25/08/2026

The first edition of the MCx Johnsson × Krichbaum line is a 240mm gyuto made jointly by Jonas Johnsson and Simon Krichbaum.

Jonas forged and heat-treated the Damasteel blade before it moved to Simon for grinding, finishing and etching. Its fine convex bevels form a full-height Walkschliff, while an aggressive distal taper gives the knife the versatility for broad preparation, long slicing work and controlled use of its fine tip.

The hidden-tang takedown handle combines stacked birch bark with stainless-steel bolsters in a rokkaku hanmaru form, bringing warmth and natural variation to the precision of the finished blade.

Edition 01 is fully allocated and now retained as the beginning of the MCx Johnsson × Krichbaum archive.

View Edition 01:
https://moderncooking.com/en-au/products/gyuto-240mm-damasteel-bjorkmans-twist-gen-1

Follow the line and join the waitlist for a future release:
https://moderncooking.com/en-au/collections/mcx-johnsson-krichbaum

The more time we spend around good knives and the people who make them, the more interested we become in the stories car...
21/08/2026

The more time we spend around good knives and the people who make them, the more interested we become in the stories carried by the steel itself.

Sweden’s reputation for steel began centuries before stainless alloys or powder metallurgy. It grew from unusually clean iron, careful refining and generations of accumulated knowledge. That tradition can still be seen in steels as different as AEB-L, 26C3, 14C28N, RWL34 and Damasteel.

We have brought some of that story together in a new Journal article, from the early ironworks and razor-strip steels to gas atomisation, RWL34 and the patterned Damasteel we use in the MCx Johnsson × Krichbaum series.

This is not an attempt to crown one “best” steel. These materials have different histories, properties and purposes. We simply wanted to understand those differences better, share what we have learned and celebrate the people and companies that have continued Sweden’s remarkable steelmaking tradition.

At the end of the article, we also link to two excellent films by . His visits to Erasteel and provide a rare look inside the processes behind these materials and are well worth watching.

If you are curious about where these steels come from—and how their potential is transformed by heat treatment, geometry and handwork—we hope you will enjoy the story. The link is in our bio.

And if you make with, cook with or simply appreciate Swedish steel, we would love to hear what draws you to it.

Image courtesy of . Photograph by Albin Bogren.

One of one. Forged for performance.Antoine Kniamen’s 250mm KAZE gyuto pairs an Apex Ultra core hardened to 66 HRC with h...
08/08/2026

One of one. Forged for performance.

Antoine Kniamen’s 250mm KAZE gyuto pairs an Apex Ultra core hardened to 66 HRC with hand-forged twist damascus cladding in 1095 and 15N20.

Despite its generous proportions, it weighs just 204g. A strong distal taper, low convex bevels and 60.48mm of heel height create a knife that feels composed through the rear, increasingly agile toward the tip and remarkably clean through dense ingredients.

The blade is finished with textured kurouchi and deeply etched damascus, while a monoblock green Raffir Alume handle reveals a shifting aluminium grain beneath translucent resin.

An exceptional expression of Antoine’s uncompromising KAZE line, available now as a unique piece.

Discover it via the link in bio.

Edition 03 of the MCx Kamon × Märtens line is finished, and for the first time the collaboration has moved away from the...
31/07/2026

Edition 03 of the MCx Kamon × Märtens line is finished, and for the first time the collaboration has moved away from the Gyuto.

It is a Santoku, built to Benjamin Kamon's own profile — larger than the classic Japanese Santoku, and unmistakably his. Where the first two editions were dark, classic and deliberately bold, this one moves the other way: lighter in colour, lighter in the hand, and quicker on the board.

Kamon forged and ground the blade in Vienna from 1.2519 at 65 HRC, with an aggressive distal taper and low convex bevels that carry through ingredients with almost no drag. Above them the nashiji is taken to a high satin polish, and flame tempering around the neck leaves blue and red hues that blend softly into one another — the single pop of colour on an otherwise light and subtle design.

Oliver Märtens built the handle in Kassel, an octagon of seven hand-made parts, each one precision milled, turned or ground and drawn together by a single hex fitting through the rear cap. Maple and chestnut were chosen piece by piece and matched so that the whole edition reads as one set.

Ten pieces, offered first to our waitlist. Join at the link in bio.

Chef knife 235mm Denty Stainless Composite Apex Ultra Two-Tone Mulga & Brass by Tobias HanglerHangler is one of the thre...
21/07/2026

Chef knife 235mm Denty Stainless Composite Apex Ultra Two-Tone Mulga & Brass by Tobias Hangler

Hangler is one of the three people who developed Apex Ultra, and here he works in his own steel at 66 HRC — optimised for sharpness and toughness.

The blade is an eleven-layer composite of his own design: an Apex Ultra core with pure nickel, 75Ni8 nickel steel and 1.4034 stainless stacked either side. The nickel sits directly against the Apex Ultra as a diffusion barrier, insulating and protecting the high-carbon core through the heat of the forge weld. Worked with Tobias's Denty texture and etched, it reads as crisp bright contours across a mottled grey — then a clean matte polish below, so the ornament stops where the cutting begins.

Substantial in the hand at 227.9g, tapered from 5.09mm at the heel to 1.15mm at the tip for versatility across every cut, and ground convex for low drag and clean food release. A two-tone Australian mulga handle with a brass bolster completes a one-of-a-kind piece, made to be kept.

Now at Modern Cooking — link in bio.

Honoured and grateful. 🙏 I've just received a VIP Guest invitation to the 2026 NSW Cutlers Expo — and I couldn't be more...
17/07/2026

Honoured and grateful. 🙏 I've just received a VIP Guest invitation to the 2026 NSW Cutlers Expo — and I couldn't be more thankful to the Australian knifemaking community for the warm welcome. A special thank you to Rian Doudle, Bruce Barnett and the whole team at the Australian Knife Association for having me.
If you love beautifully made blades, this is the one to see. Billed as Australia's largest celebration of all things sharp, the Expo brings together master bladesmiths and artisan makers from across Australia, New Zealand and Japan, alongside the big factory names. Expect live forging and blacksmithing, hand engraving and scrimshaw, leatherwork, sharpening demos, and even Jacobite reenactors firing muskets to kick off each morning. Add in hourly door prizes, a huge raffle and great food, and it's a full weekend.
📍 Wentworth Park, Glebe
🗓️ Sat 29 & Sun 30 August 2026, 9am–4pm
If you can make it down, please do — and if you spot me wandering the aisles, come say hello. I'd genuinely love to meet you in person and talk knives. 🔪✨

The new Modern Cooking is here.We've rebuilt the site around what matters most — the makers, and the tools they shape. H...
15/07/2026

The new Modern Cooking is here.

We've rebuilt the site around what matters most — the makers, and the tools they shape. Here's what's new:

01 · Shop by knife type, or by maker
02 · The Atelier Selection (formerly Premium) & Collectors Selection, alongside Birch & Bevel and MCx
03 · Maker-led pages — every piece, in the maker's words
04 · Waitlists for the next release, and one newsletter — no noise
05 · International orders now ship Delivered Duty Paid — no surprises at customs

Explore it now at moderncooking.com

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