• Cleaver 185mm x 90mm Silverline 1.2842 San Mai
  • Cleaver 185mm x 90mm Silverline 1.2842 San Mai – detail view
  • Cleaver 185mm x 90mm Silverline 1.2842 San Mai – side profile
  • Cleaver 185mm x 90mm Silverline 1.2842 San Mai – handle detail
  • Cleaver 185mm x 90mm Silverline 1.2842 San Mai – blade close-up
  • Cleaver 185mm x 90mm Silverline 1.2842 San Mai – view 6
  • Cleaver 185mm x 90mm Silverline 1.2842 San Mai – view 7
  • Cleaver 185mm x 90mm Silverline 1.2842 San Mai – view 8
  • Cleaver 185mm x 90mm Silverline 1.2842 San Mai – view 9
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Chinesisches Kochmesser 185 × 90 mm Silverline 1.2842 San Mai

Chinesisches Kochmesser 185 × 90 mm Silverline 1.2842 San Mai

By Martin Huber

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Martin Huber

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Eine Klinge voller verborgener Schönheit. Wenn Sie sich den Stahl genauer ansehen, bemerken Sie eine schöne Kornstruktur, wie fließende Linien und Wassertropfen. Fast ironischerweise weist das kräftige Hackbeil (420 g) so viel subtile Schönheit und Zartheit auf. Abgesehen von der schönen Kornstruktur des Stahls hat die Klinge eine schöne dünne und rasiermesserscharfe Kante, einen schön weichen, blau/grau stabilisierten Griff und eine superpräzise Balance, die perfekt zum Schneidstil passt, der auf dem chinesischen Hackbeil verwendet wird.

Vielleicht entgegen der landläufigen Meinung wird das chinesische Hackmesser typischerweise mit einer Push-Cut-Aktion geführt, die von der Schulter und dem Ellbogen mit einem geraden oder arretierten Handgelenk geliefert wird, und nicht mit einer Auf- und Ab-Hackbewegung aus dem Handgelenk. Die Kantengeometrie dieser Klinge ist perfekt geeignet, flach und dennoch zum Rücken hin abgewinkelt mit einer subtilen Zunahme des Winkels zum Ende der Klinge hin.

Die Klinge weist eine subtile distale Verjüngung von 2,78 mm bis auf 1,74 mm am Rücken auf, die in der Mitte der Klinge etwas dicker ist, was eine aggressivere konvexe Geometrie ermöglicht. Das Gesamtgefühl des Holzes auf dem Brett ist sehr zufriedenstellend, ein absoluter Genuss.

Die Klinge wird durch einen Rokkaku-Hanmaru-Griff aus weichem, blau/grau stabilisiertem Riegelahorn mit einem speziell gefrästen Edelstahlkropf vervollständigt. Der Griff liegt super angenehm in der Hand und die Passform und Verarbeitung ist absolut 100%ig.

Product Specification
  • Blade Type:
  • Edge Length: 185mm
  • Spine Heel: 2.84mm
  • Spine Mid: 2.6mm
  • Spine Tip (20mm before): 2mm
  • Weight: 422g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 64+
  • Blade Construction:
  • Blade Finish: Schmiedeeisen, Säuregeätzt (erzwungene Patina)
  • Handle Construction:
  • Handle Materials: Stabilised Curly Maple, Stainless Steel
  • Handedness: Beidhändig

Blade type

Chinesisches Kochmesser

Ein hohes, dünn ausgeschliffenes Allzweckmesser — trotz seiner Silhouette kein Knochenhacker. Die breite, rechteckige Klinge ist dünn und rasiermesserscharf ausgeschliffen, gemacht für Schnitte im Druckschnitt und feine Gemüsearbeit; die hohe Klingenfläche dient zugleich als Schaufel, um Geschnittenes vom Brett in die Pfanne zu tragen. In geübten Händen deckt es den Großteil der Küchenarbeit ab.

Der Kompromiss liegt in der Form: Weil es die Silhouette mit dem westlichen Hackbeil teilt, wird es oft für einen schweren Hacker gehalten — die Schneide ist jedoch fein, hart und dünn, Knochen oder Gefrorenes beschädigen sie. Aus der Schulter im kontrollierten Druckschnitt geführt statt aus dem Handgelenk geschwungen, ist es eines der vielseitigsten und angenehmsten Messer auf dem Brett.

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Cutting edge steel

1.2842

Low-alloy manganese-vanadium oil-hardening tool steel

Typical HRC
60–63
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 90MnCrV8)

1.2842 is the European workhorse oil-hardening carbon, identical to AISI O2. About 0.90 percent carbon, two percent manganese, half a percent of chromium and a small vanadium addition give it deep oil hardenability and predictable behaviour in the workshop.

For the cook it is a familiar "everyday carbon" — the steel behind a great many German and Austrian Solingen working knives, including a substantial portion of the post-war production tradition. It sharpens easily, takes a competent edge, holds it modestly, patinas politely. Toughness at hardness is good; the manganese-induced inclusions can mean the apex is a little less perfectly clean than a Hitachi white paper, but the difference is noticeable mostly to those who go looking for it.

Among the makers Modern Cooking carries, Martin Huber works in 1.2842. See O2 for the same alloy under its AISI name; see O1 for the closely related lower-Mn cousin.

Also known as:O2

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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 →

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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