Gyuto 240mm & Petty 100mm "X" Mosaic Damascus Set


Some of the best San Mai blades around are forged in Martin Huber’s shop, but Martin has a taste for producing Mosaic Damascus as well. Forging mosaic Damascus, like honyaki, is a process wrought with potential frustration. The Damascus billet itself is a time-consuming process and when you consider that after several days work creating that billet, it must then be forged into a blade, which can, like all knives, fail at the heat treat stage. For this reason, you can imagine that knives like these are a rarity.

This set combines some of our favourite elements. Let’s start with that lovely mosaic crosscut “X” pattern with its tight detailed array of flowing lines giving the steel a mesmerising aesthetic. The repetitious process of forging layers of 1.2842, 75Ni8, and C100 then cutting and re-stacking the steel over and over in a precise way results in each cross within the pattern representing 100 or so layers of steel, the two knives in this set have a total 18,000 layers according to Martin.

The profile featured here is Martin’s classy K-Tip. At the edge, it’s a very elegant curve from almost straight out of the heel. You have a 20% flat, followed by a soft, subtle curve up to the tip. The spine does feature a distal taper, but it’s fairly moderate with 3.89mm gradually tapering down to 1.47mm before hitting a needle like tip. Speaking of the tip, this is where the classy comes in, this is not an aggressive K-Tip, there is subtle curve to the tip giving the knife a fairly ridged over feel at the business end of the knife.

Moving back to the handle, this knife features a Modern Cooking favourite tapered Rokaku Hanmaru in Australian Ringed Gidgee and black micarta. It’s a stunning piece with dark brown, red and yellow hues traversing the handle in a ring like pattern.

Overall, a very classy and timeless pair of premium knives in a magnificent mosaic Damascus.

Product Specification

Blade Type: Knife Set

Edge Length: 240mm & 105mm

Spine Heel: 3.89mm & 2.58mm

Spine Mid: 2.45mm & 2mm

Spine Tip (20mm before): 1.47mm & 1.27mm

Blade Height: 54mm & 27mm

Weight: 169g & 47g

Cutting Edge Steel: Mosaic Damascus

Stainless: No

HRC: 64+

Blade Construction: Mosaic Damascus

Blade Finish: Matte Polish

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Australian Ringed Gidgee

Handedness: Ambidextrous

Saya Included: No

Shipping & Returns


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.


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.