Gyuto 225mm 1.2562 Honyaki African Blackwood and Almond Handle
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: Gyuto
Overall length:
Edge Length: 225mm
Spine Heel: 3.65mm
Spine Mid: 2.9mm
Spine Tip (20mm before): 1.25mm
Blade Height: 57mm
Weight:
Cutting Edge Steel: 1.2562
Stainless: No
HRC: 64
Blade Construction: Honyaki
Blade Finish: Matte Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Almond and African Blackwood
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: No
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
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 one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
