• Chef Knife 225mm GoMai 12419 Damascus Koa & TruStone
  • Chef Knife 225mm GoMai 12419 Damascus Koa & TruStone – detail view
  • Chef Knife 225mm GoMai 12419 Damascus Koa & TruStone – side profile
  • Chef Knife 225mm GoMai 12419 Damascus Koa & TruStone – handle detail
  • Chef Knife 225mm GoMai 12419 Damascus Koa & TruStone – blade close-up
  • Chef Knife 225mm GoMai 12419 Damascus Koa & TruStone – view 6
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Kochmesser 225 mm GoMai 12419 Damascus Koa & TruStone

Kochmesser 225 mm GoMai 12419 Damascus Koa & TruStone

By Martin Huber

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Martin Huber

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Für alle, die Martins berühmten „Silverline“-GoMai-Stahl schätzen, ist diese neue Kreation eine verbesserte „Silverline Plus“. Die Klinge besticht durch eine atemberaubende schwarz geätzte Oberfläche, die den 30-lagigen Nickel-Damast in einem faszinierenden Blitzmuster durchscheinen lässt. Die Details sind ebenso markant wie filigran und machen dieses Messer optisch ebenso fesselnd wie funktional.

Diese als Kochmesser gefertigte Klinge weist Martin Hubers charakteristisches Profil mit einer 5-lagigen GoMai-Konstruktion auf. Die Schneide besteht aus 1.2419 Kohlenstoffstahl und ist auf beeindruckende 65 HRC gehärtet, um eine außergewöhnliche Schnitthaltigkeit und Schärfe zu gewährleisten. Der konvexe Schliff, gepaart mit einem Brute-de-Forge-Finish, säuregeätzter Patina und matter Politur, ergibt eine ausgewogene Klinge, die robuste Eleganz und hohe Leistung perfekt vereint.

Mit einer Gesamtlänge von 344 mm und einer 225 mm breiten Schneide ist dieses Messer für Vielseitigkeit und Kontrolle in der Küche konzipiert. Die Rückenstärke verjüngt sich von 3,54 mm an der Ferse auf nur 0,95 mm in der Nähe der Spitze und ermöglicht so trotz der beeindruckenden Größe des Messers präzise, flinke Schnitte. Die Klingenhöhe von 55 mm bietet viel Fingerknöchelfreiheit – ideal für Profis und Hobbyköche, die Wert auf ergonomischen Komfort legen.

Mit nur 172 Gramm Gewicht fühlt sich das Messer bemerkenswert leicht und wendig an. Seine außergewöhnliche Balance verbessert die Kontrolle und reduziert Ermüdungserscheinungen bei längerem Gebrauch. Der Griff ist ein wunderschön konischer, durchgehender westlicher Griff aus hochwertigem Koa-Holz und TruStone und bietet einen komfortablen und sicheren Halt. Der beidhändige Griff liegt perfekt in beiden Händen und ist somit vielseitig einsetzbar.

Dieses Stück repräsentiert den Höhepunkt der Handwerkskunst, handgefertigt von einem der talentiertesten Schmiede Österreichs. Mit einer Klinge, die fließend über das Brett gleitet, und einem Design, das ebenso atemberaubend wie funktional ist, ist dieses Kochmesser mehr als nur ein Werkzeug – es ist ein Kunstwerk, geschaffen für alle, die gleichermaßen Leistung und ästhetische Exzellenz verlangen.

Product Specification
  • Blade Type:
  • Overall Length: 344 mm
  • Edge Length: 225mm
  • Spine Heel: 3.54mm
  • Spine Mid: 1.8mm
  • Spine Tip (20mm before): 0.95mm
  • Blade Height: 55mm
  • Weight: 172g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: SchmiedeeisenSäuregeätzt (erzwungene Patina)Mattpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Koa, TruStone
  • Handedness: Beidhändig

Blade type

Chef Knife

The Western chef's knife — the traditional European all-purpose blade, typically 200 to 250 mm, with a curved belly built to rock against the board. The pronounced curve from heel to tip suits a continuous rocking motion for mincing herbs and aromatics, and the blade is generally thicker, heavier, and softer than its Japanese counterpart, made to absorb hard and varied use.

That robustness is the trade-off. A Western chef's knife is forgiving, durable, and happy with bones, hard squash, and rough handling, but its softer steel and thicker grind mean it is rarely as keen as a comparable gyuto and needs more frequent honing to stay sharp. It is the dependable generalist of the kitchen — what it gives up in refinement it returns in resilience.

View full knife type guide →

Cutting edge steel

1.2419

Low-alloy tungsten-chromium tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 105WCr6); approximately the European 125SC family in spirit but more alloyed

1.2419 is the German tungsten-chromium tool steel that sits a clear step above the simple carbons in alloy content, with about 1.05 percent carbon, 1.0 percent chromium, and 1.1 percent tungsten. It is closely related to 1.2519 (which adds vanadium) and to its leaner sub-variant 1.2419.05.

In a kitchen knife it runs at 63–64 HRC, sharpens cleanly, and produces an edge with notably better wear resistance than W2 or 80CrV2. The W- and Cr-rich carbides do real work; toughness is good for the hardness, and patina behaviour is moderate. It is a steel that rewards a maker who can dial in heat treatment and grain control.

European bladesmiths have used 1.2419 for kitchen and outdoor knives for decades. It is well respected in the Solingen tradition and remains a credible choice for a refined carbon-edge knife. Among the makers Modern Cooking carries, Martin Huber, Karol Karyś, Fredrik Spåre, Michał Lipiński, and Birch & Bevel work in this steel. The community sometimes discusses 1.2419 in the same breath as Aogami #1 — not chemically identical, but in a similar performance neighbourhood.

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 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

Full Tang

A construction in which the blade steel runs the full length and width of the handle, forming a flat core between two handle scales. The scales are fixed to either face of the tang with pins, rivets, or adhesive, and the tang's outline stays visible as a strip of steel around the top, bottom, and butt of the handle — often with the pin heads showing as a row down each side. It is the dominant construction in Western kitchen and outdoor knives.

Because the steel continues all the way to the butt, the handle is essentially the tang dressed in two scales, and the grip is ground and shaped from that sandwiched assembly as a whole. The extra steel carries weight and balance back toward the hand, giving the solid, blade-and-handle-as-one feel that defines the style, and it leaves the edge of the tang on show as part of the knife's line.

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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