• Radiona Breg Gyuto 250mm 1.2562 Damascus Clad Integral - Blade
  • Radiona Breg Gyuto 250mm 1.2562 Damascus Clad Integral - Profile
  • Radiona Breg Gyuto 250mm 1.2562 Damascus Clad Integral - Profile
  • Radiona Breg Gyuto 250mm 1.2562 Damascus Clad Integral - Integral Handle
  • Radiona Breg Gyuto 250mm 1.2562 Damascus Clad Integral - Integral Handle
  • Radiona Breg Gyuto 250mm 1.2562 Damascus Clad Integral - Saya
  • Radiona Breg Gyuto 250mm 1.2562 Damascus Clad Integral - Saya
  • Radiona Breg Gyuto 250mm 1.2562 Damascus Clad Integral - Saya
  • Radiona Breg Gyuto 250mm 1.2562 Damascus Clad Integral - Integral Handle
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Gyuto 250 mm 1.2562 Damaskus Clad Integral

Gyuto 250 mm 1.2562 Damaskus Clad Integral

By Tomislav Sokač

No longer available

Tomislav Sokač

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„Functional Art“ ist ein Begriff, der heutzutage oft verwendet wird, um handgefertigte Küchenwerkzeuge zu beschreiben. Immer mehr Kunden von Modern Cooking verwenden Ausdrücke wie „Ich möchte ein Stück in Auftrag geben“, um die Arbeit zu beschreiben, die sich auf unserer Website befindet oder die wir in ihrem Namen erwerben sollen. Der Schönheit dieser Arbeiten wird oft mit ebensolcher Bewunderung für die Schneidleistung der Klingen begegnet.

Tomislav Sokač alias Radiona Breg liefert Messer mit gleichermaßen Originalität und Leistung. Ein nachdenklicher Künstler, der alles berücksichtigt, von den wichtigen Performance-Elementen bis hin zu den winzigen Designdetails, die seine Arbeit authentisch, originell und definitiv zu „funktionaler Kunst“ machen.

Dieses Stück verfügt über ein klassisches Laserprofil mit aggressiver distaler Verjüngung. Geringes Gewicht, schön ausbalanciert mit Tomislavs zeitloserem integriertem Griffdesign. Es macht einfach Spaß, das Messer zu benutzen. Wir haben ein fast identisches Messer in unserer Küche zu Hause hängen und es war ein sofortiger Favorit und bleibt im täglichen Gebrauch.

Der 1.2562 deutsche Werkzeugstahl ist eine erstaunliche Leistung, hervorragende Schnitthaltigkeit und in der Lage, die Rasierklinge zu nehmen, die Sie auf einem solchen Messer wünschen. Ummantelt mit einer Damastkombination aus 1.2767 und 75Cr1 ist die Ummantelung superhart wie der Kernstahl selbst und bietet eine dauerhafte Schutzschicht für den alles entscheidenden Kern. Eine Klinge aus Vollkohlenstoffstahl, die Ummantelung und der Kern entwickeln mit der Zeit eine schöne Patina. Dies ist in jeder Hinsicht ein Erbstück!

Ausgestattet mit einer wunderschönen Saya aus Mahagoni und vollendet mit einer Nadel aus Ebenholz, ist es Liebe auf den ersten Blick in dieses erstaunliche Stück „funktionaler Kunst“.

Product Specification
  • Blade Type:
  • Edge Length: 250mm
  • Spine Heel: 3.4mm
  • Spine Mid: 2mm
  • Spine Tip (20mm before): 1.26mm
  • Blade Height: 53.5mm
  • Weight: 247g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 64
  • Blade Construction:
  • Blade Finish: Mattpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Ironwood and Deer Antler
  • Handedness: Beidhändig
  • Saya / Storage Included: Yes

Blade type

Gyuto

牛刀

The gyuto is the Japanese interpretation of the western chef knife, and the most versatile blade in a modern kitchen. It carries a long edge, most often 210 to 270 mm, that runs flatter through the heel than its western counterpart before rising in a gentle, late curve to a fine point — a line that favours push- and pull-cutting while still allowing a rocking motion when the work calls for it. There is enough height at the heel to keep knuckles clear of the board, and the tip is fine enough for detail work, which is why most cooks reach for it first.

The flatter edge is the defining characteristic and the trade-off both. More of the blade lands on the board at once, which suits push cutting and gives clean, decisive contact through an ingredient, but a cook who works primarily by rocking will find less curve to work with than a western profile offers. Modern makers increasingly blur the line between the two, drawing a profile that rocks and push-cuts equally well — Birch & Bevel's Modern Gyuto profile, Antoine Kniamen's Western Gyuto, and Benjamin Kamon's own gyuto profile are all examples of that hybrid thinking.

View full knife type guide →

Cutting edge steel

1.2562

High-alloy tungsten tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 80WCrV8)

1.2562 is a more heavily tungsten-alloyed German tool steel with approximately 0.80 percent carbon, 0.3 percent chromium, 1.85 percent tungsten, and a small vanadium addition. It sits at the high-W end of the conventional kitchen knife steels and produces an unusually wear-resistant edge for a non-PM, non-stainless carbon steel.

In a finished knife it runs at 63 HRC and behaves like a tougher, somewhat keener relative of 1.2442. Edge retention is meaningfully better than the simple carbons; toughness is good for the hardness; patina behaviour is conventional. The trade-off is sharpening: the W carbides are noticeable on softer stones, and the steel benefits from a vitrified or natural fine stone in finishing.

It is comparatively uncommon in finished kitchen knives but well regarded among makers who specifically want a high-tungsten European carbon. Among the makers Modern Cooking carries, Tobias Hangler and Dominik Filip work in 1.2562. Treat it as an enthusiast's choice.

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Convex

A grind whose faces curve outward in a continuous arc rather than falling in a straight line. The practical consequence is that it has no shoulder — no abrupt step where a bevel meets the blade face. Food release improves for the same reason: a curved face touches the cut surface along a narrow band instead of a full flat plane, so slices break away rather than clinging. Drag behaves differently too. A convex blade carries more steel than a flat grind of the same spine thickness, so it is not the lowest-drag geometry available, but the resistance it does create builds smoothly through the cut instead of arriving all at once as the food meets a bevel transition. The feel is progressive rather than sudden.

The curve also supports the edge. Steel thickens quickly behind the apex, which raises edge stability at a given sharpening angle — the apex is less prone to rolling or chipping under lateral load. How much of that you get depends on where the convexity sits. A face can be curved the whole way from spine to edge, or the curve can be confined to the last millimetre or two as a convex "appleseed" edge on an otherwise flat blade. The first shapes how the knife moves through food; the second is felt almost entirely at the 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.

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