• 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
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Gyuto 210mm Mosaic Damascus, Mahogany & Brass

Gyuto 210mm Mosaic Damascus, Mahogany & Brass

By Tomislav Sokač

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Tomislav Sokač

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When Tomislav sets out to make a knife you can be sure of a few things. Firstly, it will be a truly authentic piece of artistic craftsmanship. Rarely will you come across two knives that are identical. A unique pin in the saya, an aggressive workhorse geometry or a beautiful hazy kasumi polish. This does not imply that each knife is an experiment lacking in fit and finish. This is about a creative hunger, an unyielding desire to put something beautiful and unique out into the world.

This 210mm Gyuto is 100% heirloom. Mahogany and brass accompany a beautiful mosaic Damascus blade that can only be described as perfection. I know, I know gushy! Honestly though there is little to nothing you could fault on this piece.

So, let’s talk about the details. The mosaic is a tightly layered, yet minimalist pattern forged from 1.2067 German tool steel and 75ni8. Extending from the forged integral handle is a very classy profile with subtle curves, considered flats and a pointed tip. Bringing it all together the blade features a finally tuned convex grind extending the first half of the 52mm blade height with a consistent distal taper from 2.9mm down to a precision ground tip at fractions of a millimetre. Balanced to perfection, precisely on the integral pinch point.

The fit and finish on all Tomislav’s work is phenomenal he is a master craftsman, transitioning from metal fabrication to carpentry with easy. As an enthusiast, to behold such work is awe inspiring and every time a new piece passes through, we are blown away by the subtle, yet thoughtful details. The saya is friction fit and has a custom shaped slot perfectly designed for the integral handle, the joinery is seamless and the angular shape of the saya pairs perfectly with Tomislav’s unique hexagonal handle design.

A beautiful piece of work from Tomislav aka Radion Breg. Classy design, amazing fit, and finish.

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: Matte Polish
  • Grind:
  • Handle Construction:
  • Handle Materials: Mahogany
  • Handedness: Ambidextrous
  • 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.

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