• Gyuto 210mm Mosaic Damascus, Mahogany & Brass
  • Gyuto 210mm Mosaic Damascus, Mahogany & Brass – detail view
  • Gyuto 210mm Mosaic Damascus, Mahogany & Brass – side profile
  • Gyuto 210mm Mosaic Damascus, Mahogany & Brass – handle detail
  • Gyuto 210mm Mosaic Damascus, Mahogany & Brass – blade close-up
  • Gyuto 210mm Mosaic Damascus, Mahogany & Brass – view 6
  • Gyuto 210mm Mosaic Damascus, Mahogany & Brass – view 7
  • Gyuto 210mm Mosaic Damascus, Mahogany & Brass – view 8
  • Gyuto 210mm Mosaic Damascus, Mahogany & Brass – view 9
  • Gyuto 210mm Mosaic Damascus, Mahogany & Brass – view 10
1 10

Gyuto 210 mm Mosaik Damaskus, Mahagoni & Messing

Gyuto 210 mm Mosaik Damaskus, Mahagoni & Messing

By Tomislav Sokač

No longer available

Tomislav Sokač

Reserve your place

We'll only email you when there's something to say. Invitations go out in signup order as new work becomes available.

Wenn Tomislav sich an die Herstellung eines Messers macht, kann man sich einiger Dinge sicher sein. Erstens wird es ein wirklich authentisches Stück künstlerischer Handwerkskunst sein. Selten werden Sie auf zwei identische Messer stoßen. Ein einzigartiger Pin in der Saya, eine aggressive Arbeitstiergeometrie oder eine schöne trübe Kasumi-Politur. Dies bedeutet nicht, dass jedes Messer ein Experiment ist, dem es an Passform und Verarbeitung mangelt. Hier geht es um einen kreativen Hunger, einen unnachgiebigen Wunsch, etwas Schönes und Einzigartiges in die Welt zu setzen.

Dieser 210-mm-Gyuto ist zu 100 % ein Erbstück. Mahagoni und Messing begleiten eine wunderschöne Klinge aus Mosaikdamast, die nur als Perfektion bezeichnet werden kann. Ich weiß, ich weiß sprudelnd! Ehrlich gesagt gibt es an diesem Stück wenig bis gar nichts zu bemängeln.

Lassen Sie uns also über die Details sprechen. Das Mosaik ist ein dicht geschichtetes, aber dennoch minimalistisches Muster, das aus 1.2067 deutschem Werkzeugstahl und 75ni8 geschmiedet wurde. Vom geschmiedeten integrierten Griff aus erstreckt sich ein sehr edles Profil mit subtilen Rundungen, durchdachten Abflachungen und einer spitzen Spitze. Alles in allem verfügt die Klinge über einen abschließend abgestimmten konvexen Schliff, der die erste Hälfte der Klingenhöhe von 52 mm mit einer konsistenten distalen Verjüngung von 2,9 mm bis zu einer präzisionsgeschliffenen Spitze in Bruchteilen eines Millimeters verlängert. Perfekt ausbalanciert, exakt am integrierten Klemmpunkt.

Die Passform und das Finish aller Arbeiten von Tomislav sind phänomenal. Er ist ein Meisterhandwerker, der mit Leichtigkeit von der Metallherstellung zur Tischlerei übergeht. Als Enthusiast ist es beeindruckend, solche Arbeiten zu sehen, und jedes Mal, wenn ein neues Stück durchgeht, sind wir von den subtilen, aber durchdachten Details überwältigt. Die Saya ist kraftschlüssig und hat einen speziell geformten Schlitz, der perfekt für den integrierten Griff entworfen wurde, die Tischlerei ist nahtlos und die eckige Form der Saya passt perfekt zu Tomislavs einzigartigem sechseckigem Griffdesign.

Ein wunderschönes Werk von Tomislav alias Radion Breg. Edles Design, tolle Passform und Verarbeitung.

Product Specification
  • Blade Type:
  • Edge Length: 210mm
  • Spine Heel: 2.97mm
  • Spine Mid: 2.25mm
  • Spine Tip (20mm before): 1.18mm
  • Blade Height: 52mm
  • Weight: 183g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 62
  • Blade Construction:
  • Blade Finish: Mattpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Mahogany
  • Handedness: Beidhändig
  • Saya / Storage Included: Yes

Blade type

Gyuto

牛刀

The Japanese take on the Western chef's knife, and the most versatile blade in a modern kitchen. A gyuto carries a long, gently curved edge — most often 210 to 270 mm — that allows both push cuts and a rocking motion, with a pointed tip for fine work and enough height at the heel to keep knuckles clear of the board. It handles proteins, vegetables, and herbs without complaint, which is why most cooks reach for it first.

Compared with a European chef's knife, the gyuto is usually thinner, harder, and lighter, ground to a finer edge that rewards good board technique and regular honing. That same thinness is the trade-off: the edge is less forgiving of bone, frozen food, and twisting cuts, and it asks for a little more care in maintenance in exchange for its keenness.

View full knife type guide →

Cutting edge steel

Mosaic Damascus

Pattern-welded composite, with explicit pictorial / repeating elements

Typical HRC
Core-dependent
Corrosion class
Varies
Production
Pattern-welded
Origin
Global

Mosaic damascus is a sub-discipline of damascus construction in which the maker arranges the contrasting steels into deliberate pictorial or repeating patterns — stars, knots, signatures, complete images — rather than the more conventional flowing, fold-driven patterns. The technique is associated with the modern American forging school and with a small number of European specialists. Among the makers Modern Cooking carries, Martin Huber, Fredrik Spåre, and Mert Tansu produce mosaic damascus work.

The metallurgical caveats are the same as for ordinary damascus: the cutting performance comes from whichever steel forms the cutting edge — often a clad core, occasionally the harder of the laminate steels in a full-damascus blade. The mosaic pattern is, almost by definition, a display feature.

For a kitchen knife customer, mosaic damascus is best understood as one of the highest expressions of the craft side of bladesmithing. As an editorial entry, it should always be discussed alongside the underlying core steel rather than as a steel in itself.

View full steel guide →

Blade construction

Mosaic Damascus

A sub-discipline of damascus in which the maker arranges the contrasting steels into deliberate pictorial or repeating patterns — stars, knots, signatures, complete images — rather than the flowing, fold-driven patterns of conventional damascus.

The technique is associated with the modern American school and with a small number of European specialists. As with conventional damascus, the cutting performance comes from whichever steel forms the cutting edge; the mosaic pattern is, almost by definition, a display feature.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

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 premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

Vollständige Details anzeigen