• Radiona Breg Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle - Blade
  • Radiona Breg Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle - Handle
  • Radiona Breg Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle - Hamon
  • Radiona Breg Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle - Hamon
  • Radiona Breg Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle - Profile
  • Radiona Breg Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle - Profile
  • Radiona Breg Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle - Handle
  • Radiona Breg Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle - Handle
  • Radiona Breg Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle - Blade + Saya
  • Radiona Breg Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle - Saya
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Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle

Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle

By Tomislav Sokač

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Tomislav Sokač

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Tomislav has a deep respect for traditional craftsmanship, but he is also a very creative individual with a passion for unique design. From his handle profile, to the mini forged integral and even the use of steel this is a totally unique piece.

I am pretty sure you would struggle to find another Honyaki blade forged in 1.2562 steel for one thing. It’s a very premium steel, but unlike Shirogami, Aogami and 26c3(Spicy White) it’s not typically used for Honyaki blades. Additionally, the hamon that Tomislav has created on this blade is also very unique.

More generally speaking, like all of Tomislav’s work, this is a very high-performance blade with a nicely finished convex grind and a lovely profile. In keeping with the Radiona Breg style the blade also features a highly tapered spine that ends in a needle like tip.

I’ve given Tomislav praise for his handle profile before, but as if to show off, he has managed to secure a very nice Almond and African Blackwood combination for this beautiful knife. Continuing the creative and unique design to the end, the knife also features a beautiful Saya constructed out of walnut and finished with a very cool flat style pin.

Tomislav is creating some truly unique work, his fit and finish and geometry are some fo the best around. it’s a pleasure to be able to work with him and to be able to offer such amazing knives on Modern Cooking.

Product Specification
  • Blade Type:
  • Edge Length: 225mm
  • Spine Heel: 3.65mm
  • Spine Mid: 2.9mm
  • Spine Tip (20mm before): 1.25mm
  • Blade Height: 57mm
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 64
  • Blade Construction:
  • Blade Finish: Matte Polish
  • Grind:
  • Handle Construction:
  • Handle Materials: Almond and African Blackwood
  • Handedness: Ambidextrous

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

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

Honyaki

The traditional Japanese single-steel forging technique, in which a high-carbon mono-steel blade is differentially hardened — clay is applied to the spine before quench, leaving only the edge to fully harden. The result is a hard cutting edge and a softer spine that improves toughness, plus the hamon (temper line) that defines the visual signature of the technique.

Honyaki is the high-water mark of Japanese knifemaking. The technique is unforgiving; a failed differential quench cracks the blade. Honyaki knives are almost always from a single high-purity carbon steel — Shirogami #1 is the canonical choice — and are priced and treated accordingly.

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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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