thoughts on Birch and Bevel Wrought Gyuto?

[Luminaire]

Am considering buying one of the apex ultra gyuto from birch and bevel. Not able to find too much online with people reviewing this knife specifically.

Classic Wrought Gyuto | Apex Ultra Core | Birch and Bevel

Apex Ultra high carbon steel clad in beautiful wrought iron. There is a rustic beauty to a wrought iron clad blade. The natural texture of the wrought iron has a streaky grain like pattern to it similar to a beautiful piece of wood. Polished smooth and etched in acid to reveal the beautiful...

birchandbevel.com

 

[timebard]

Same as this one right? Lots of thoughts here: Apex Ultra Isasmedjan Passaround

 

[Luminaire]

Oh nice, thanks, I didnt realize it was, will read through that

 

[timebard]

Whoops, my bad, they're not exactly the same, the passaround was of this one: MCX | Gyuto 240mm Wrought Iron Clad Apex Ultra | Modern Cooking

My understanding is that the B&B ones are also made by Jonas though. Specs don't look too different, maybe a tiny bit more robust spine on the B&B.

 

[More_Gyutos]

I don’t think those are the same. Someone else can jump in but the measurements see quite different and so does the cladding.

 

[Luminaire]

Whoops, my bad, they're not exactly the same, the passaround was of this one: MCX | Gyuto 240mm Wrought Iron Clad Apex Ultra | Modern Cooking

My understanding is that the B&B ones are also made by Jonas though. Specs don't look too different, maybe a tiny bit more robust spine on the B&B.

You're right, the dimensions are different, but the profile looks similar. Ya, pretty sure it's forged by Jonas as well. Ok hopefully someone else that has/has tried one will jump in. Curious how it cuts/if there's any wedging

 

[Doffen]

I have this knife in 250mm. It look amazing! My favourite knife at the moment. Vedge a little bit in big carrots and big potatoes. I get the steel very sharp but find it difficult to get good “bite” in the steel. I don’t have much experience with the apex ultra. The steel is very hard. Best resault are with diamonds of what I have tested. Looks like it’s not very reactive, or rusty. I live near the sea with high humidity, and other (carbon) knives need oil to not rust.
I’m home user, and when I pick up one knife for a meal, this is the choice at the moment.

 

[martinhuber]

i mean my opinion on these knives is a little biased, because i work with that Company.
What i can tell you, the blades Jonas and Fredrik do are incredible nice.
I own a B&B Wrought 230 of the first ever batch as it still was clean finish and no KU.
I loved the knife and for this pricerange its incredible.

Since i started working with them a few things have changed.
We now do a KU Forged finish on ALL B&B Knives and the handles i do for them are a little different than before and i got a LOT of good feedback for the handles and the new cosntruction.
The big boi Wroughts have and awesome taper, nice thicc back with a needle like tip.
I personaly love to use one of my Version 2 Carbon B&B, a 230 where i ****ed up the handle glue up and just payed them for the blade cause i wanted to keep it.
Fredrik did a great job on the blade too! Its easy use, no wedge at carrots and a "fun to use" I'd say overall package.F
For the pricerange B&B Charges, these knives are PERFECT.
I couldnt do that price at one of my knives at all with said performance.

 

[Luminaire]

Welp thanks both of you, that's good enough for me, rip wallet. Ordered the 230

 

[Luminaire]

I have this knife in 250mm. It look amazing! My favourite knife at the moment. Vedge a little bit in big carrots and big potatoes. I get the steel very sharp but find it difficult to get good “bite” in the steel. I don’t have much experience with the apex ultra. The steel is very hard. Best resault are with diamonds of what I have tested. Looks like it’s not very reactive, or rusty. I live near the sea with high humidity, and other (carbon) knives need oil to not rust.
I’m home user, and when I pick up one knife for a meal, this is the choice at the moment.

The 1 time I sharpened apex ultra I found it pretty slow with sg1000. Probably should have dropped to 500 but was lazy which backfired...had to spend at least 10 min per side. Id imagine on diamond stones it's a lot quicker. I didn't check the edge at 4k, but at 6k it was pretty refined with not much bite. Ended up finishing on a suita which made the edge perfect

 

[martinhuber]

Welp thanks both of you, that's good enough for me, rip wallet. Ordered the 230

Well then, the knife you ordered is in my shop right now, getting its handle the next days

 

[dAtron]

I have the 250mm. Well made knife. Has a considerably long flat heel that probably runs halfway 1/3 along the blade edge. Has good distal taper, the tip is thin so slides well through horizontal cuts. You'll struggle to find an apex wrought iron knife that costs this much. When it comes to sharpening, I sharpened it side by side to a Toyama blue 2. This takes longer to Apex and debur but feels softer on the stone than toyama. From my personal experience it feels more similar to a Simon Maillet 26C3 on the stones. Good feedback compared to the glassy feel of the Toyama.

Apologies to Martin who has already commented but my only criticism is the size of the handle. I am a fan of large handles on large gyutos and the handle is too small for my preference on a 250mm. For my taste, this brings the balance too forward. I do wish the makers would make the handles to the 250mm bigger and longer. Other than the size, it's a very well made handle.

Get it,
Worth the money.

 

[blokey]

i mean my opinion on these knives is a little biased, because i work with that Company.
What i can tell you, the blades Jonas and Fredrik do are incredible nice.
I own a B&B Wrought 230 of the first ever batch as it still was clean finish and no KU.
I loved the knife and for this pricerange its incredible.

Since i started working with them a few things have changed.
We now do a KU Forged finish on ALL B&B Knives and the handles i do for them are a little different than before and i got a LOT of good feedback for the handles and the new cosntruction.
The big boi Wroughts have and awesome taper, nice thicc back with a needle like tip.
I personaly love to use one of my Version 2 Carbon B&B, a 230 where i ****ed up the handle glue up and just payed them for the blade cause i wanted to keep it.
Fredrik did a great job on the blade too! Its easy use, no wedge at carrots and a "fun to use" I'd say overall package.F
For the pricerange B&B Charges, these knives are PERFECT.
I couldnt do that price at one of my knives at all with said performance.

Sorry I might misunderstood… is the new KU wrought ApexUltra gyuto by Spåre or Jonas?

 

[binsed]

Sorry I might misunderstood… is the new KU wrought ApexUltra gyuto by Spåre or Jonas?

I think Jonas.
Referenced by Jonas’ recent pre orders on his site for ku gyutos although no apex.

 

[esoo]

Sorry I might misunderstood… is the new KU wrought ApexUltra gyuto by Spåre or Jonas?

I would suspect Jonas based upon the straight choil/heel - Spare's seem to use the swept back choil/heel (like the mono carbon)

Maybe @moderncooking could confirm?

 

[M1k3]

Sorry I might misunderstood… is the new KU wrought ApexUltra gyuto by Spåre or Jonas?

@Isasmedjan

 

[Doffen]

The 1 time I sharpened apex ultra I found it pretty slow with sg1000. Probably should have dropped to 500 but was lazy which backfired...had to spend at least 10 min per side. Id imagine on diamond stones it's a lot quicker. I didn't check the edge at 4k, but at 6k it was pretty refined with not much bite. Ended up finishing on a suita which made the edge perfect

Can I ask what type of suita you get good result with? Do you have tested other naturals? I have to test more..

 

[Gshep91]

99% sure the regular carbon is Fredrik Spare and the wrought & honyaki are both isas.

I have the 230mm carbon by Spare are it’s a performer. I’m sure the other 2 options are even a step up

 

[Luminaire]

Can I ask what type of suita you get good result with? Do you have tested other naturals? I have to test more..

Great results on okudo suita.
Tried maruo suita and edge was a bit too toothy. Those are the only naturals I've tested on

 

[martinhuber]

I have the 250mm. Well made knife. Has a considerably long flat heel that probably runs halfway 1/3 along the blade edge. Has good distal taper, the tip is thin so slides well through horizontal cuts. You'll struggle to find an apex wrought iron knife that costs this much. When it comes to sharpening, I sharpened it side by side to a Toyama blue 2. This takes longer to Apex and debur but feels softer on the stone than toyama. From my personal experience it feels more similar to a Simon Maillet 26C3 on the stones. Good feedback compared to the glassy feel of the Toyama.

Apologies to Martin who has already commented but my only criticism is the size of the handle. I am a fan of large handles on large gyutos and the handle is too small for my preference on a 250mm. For my taste, this brings the balance too forward. I do wish the makers would make the handles to the 250mm bigger and longer. Other than the size, it's a very well made handle.

Get it,
Worth the money.

Most people dislike handles larger than 130 (i am on your side tbh), but thank you so much for the feedback! appreciate it!
And to the other Question:
Carbon - Fredrik
Wrought & Honyaki - Jonas
Handles - Me

Future new entry in works and prototypes beeing soon made...all by me (but thats all i can tell u rn)

 

[Gshep91]

Most people dislike handles larger than 130 (i am on your side tbh), but thank you so much for the feedback! appreciate it!
And to the other Question:
Carbon - Fredrik
Wrought & Honyaki - Jonas
Handles - Me

Future new entry in works and prototypes beeing soon made...all by me (but thats all i can tell u rn)

I smell a passaround before product launch

 

[martinhuber]

I smell a passaround before product launch

sounds like a great idea.

 

[brimmergj]

Too early to join the pass around?

 

[martinhuber]

Too early to join the pass around?

a little yes xD

 

[Doffen]

Most people dislike handles larger than 130 (i am on your side tbh), but thank you so much for the feedback! appreciate it!
And to the other Question:
Carbon - Fredrik
Wrought & Honyaki - Jonas
Handles - Me

Future new entry in works and prototypes beeing soon made...all by me (but thats all i can tell u rn)

I have to say; for me, with hands that are normal size, the handle and the balance is very good.
(I think it is the best handle I have now).

 

[harken]

I have the wrought in 230 and really like it. The edge is not quite nail flexing thin, but it cuts through carrots and potatoes almost effortlessly. Distal taper is VERY good. I had good luck getting a toothy but refined edge on apex ultra with a Morihei 9k. Personally love the handle size and feel

 

[JayS20]

Personally think Martin's handles are quite nice.
Really don't like long handles, they get in the way. 135mm is max for me and that's usually too long. Balance point and weight distribution is a totally different aspect and usually worked around with taper, wood choice.. Also people will grab a knife differently and some people prefer more blade heavyness than others

 

[moderncooking]

Big thanks to @martinhuber for fielding these questions. All correct answers.

Stock has been a little up and down lately. Apologies to anyone who has been struggling to get their hands on one of the Birch & Bevel knives. We currently have a few pieces available on Modern Cooking if you are interested.

Birch & Bevel | Hand forged in Europe by artisan blacksmiths | Modern Cooking

Birch and Bevel produces some of the best hand forged kitchen knives available. The knives are all hand forged in Europe by Fredrik Spåre and Jonas Johnsson, and feature premium steels like Apex Ultra, Aogami Super, 1.2419 and 26C3 "Spicy White". For those who are familiar with our MCX line the...

moderncooking.com