• Wabi Sabi Kitchen Knife Set
  • Wabi Sabi Kitchen Knife Set – detail view
  • Wabi Sabi Kitchen Knife Set – side profile
  • Wabi Sabi Kitchen Knife Set – handle detail
  • Wabi Sabi Kitchen Knife Set – blade close-up
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Wabi Sabi Küchenmesser-Set

Wabi Sabi Küchenmesser-Set

By Jim Dobbler

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Jim Dobbler

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Das Wabi Sabi Küchenmesserset des amerikanischen Handwerksmeisters Jim Dobbler ist eine Auswahl einiger der nützlichsten Messer in der Waffenkammer des Kochs und in sehr passenden Größen. Dieses Gyuto-, Nakiri- und Petty-Set komplett mit Piotr dem Bären-Wandmagneten ist das ultimative Küchenmesser-Starter-Kit.

Das Herzstück des Sets ist ein vielseitiges 265-mm-Gyuto mit einem schlanken und eleganten Profil mit einem starren, sich verjüngenden Rücken. An der Kante ist das Messer etwa 25 % flach, mit einem schönen Bauch, der vor der Spitze in einer engen Kurve endet. Das Blatt fühlt sich auf dem Board sehr angenehm an, mit einem zufriedenstellenden Gewicht und einer zufriedenstellenden Balance. Das Profil eignet sich gut für Push/Pull-Cuts und wird für diese Rock Choppers bequem schaukeln. Ausgewogen für einen Zangengriff, das Gleichgewicht kann an der Markierung „Dobbler Made“ gefunden werden.

Neben dem Gyuto gibt es ein 130-mm-Nakiri-Gemüsemesser. Das Profil, eine Hommage an das Usuba-Erbe, ist sehr flach mit einer leichten Krümmung kurz vor dem Klingenende. Mit 130 mm fühlt sich die Klinge flink und agil an, bequemes Arbeiten mit Produkten in der Hand oder auf dem Brett. Die Kante ist superdünn und fühlt sich rasiermesserscharf an, perfekt für die detaillierte Gemüsezubereitung.

Abgerundet wird das Set durch einen 100 mm Petty. Neben dem Gyuto ist es eines der vielseitigsten Zubereitungsmesser und eine perfekte Ergänzung für dieses Set. Hier findet sich ein Spitzprofil mit ähnlichem Profil wie beim Gyuto. Es ist ein großartiges kleines Messer für Handarbeit und detailliertes Trimmen.

Die Klingen sind alle aus AEB-L-Edelstahl geschmiedet, einem sehr hochwertigen Stahl mit großer Schnitthaltigkeit und Härte (64HRC). Die Klingen sind alle unterschiedlich stark hohlgeschliffen, das Gyuto zum Beispiel ist ein sehr subtiler Hohlschliff, während das Petty und das Nakiri stärker ausgeprägt sind, je nach ihrem jeweiligen Verwendungszweck. Diese Hohlschliff-Geometrie verleiht den Klingen eine sehr scharfe Kante und eine hervorragende Schneidleistung.

Die Griffe bestehen aus einer Kombination aus Arizona-Eisenholz, Elfenbeinimitat und patiniertem Messing. Die Kombination ist umwerfend!

Passform und Verarbeitung dieser Klingen sind auf höchstem Niveau und in Kombination mit dem ultra-Premium 30 cm Piotr the Bear Küchenmesser-Magnet zur Wandmontage in amerikanischem Nussbaum haben Sie das ultimative Küchenmesser-Set.

Inbegriffen:

  • Jim Dobbler Gyuto 265 mm AEB-l Wabi Sabi Serie
  • Jim Dobbler Nakiri 130 mm AEB-l Wabi Sabi Serie
  • Jim Dobbler Petty 100 mm AEB-l Wabi Sabi Serie
  • Piotr the Bear 30cm Küchenmessermagnet zur Wandmontage American Walnut
Product Specification
  • Blade Type:
  • Edge Length: 265mm | 130mm | 100mm
  • Spine Heel: 3.2mm | 3.2mm | 3.2mm
  • Spine Mid: 2.8mm | 2.9mm | 3mm
  • Spine Tip (20mm before): 1.5mm | 2.8mm | 1.4mm
  • Blade Height: 53mm | 53.5mm | 28mm
  • Weight: 2.35g | 1.94g | 90g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 64+
  • Blade Construction:
  • Blade Finish: StrukturiertKurouchi
  • Grind:
  • Handle Construction:
  • Handle Materials: Arizona Ironwood, Imitation Ivory and patinated brass
  • Handedness: Beidhändig

Blade type

Knife Set

View full knife type guide →

Cutting edge steel

AEB-L

Fine-grain martensitic stainless steel

Typical HRC
60–63
Corrosion class
Stainless
Production
Conventional
Origin
Sweden (Uddeholm)

AEB-L is the original fine-grain razor stainless — a steel developed for safety razor blades and rediscovered by knifemakers as one of the most refined stainless choices available. About 0.67 percent carbon and 13 percent chromium, with very low impurity content, allow the steel to take a near-carbon-grade edge while remaining genuinely stainless.

In a custom or boutique kitchen knife AEB-L typically lands at 60–62 HRC, sharpens with the easy feel of a clean carbon, and produces a polished apex that holds an edge longer than its modest carbide content might suggest. Toughness is exceptional: at 62 HRC, AEB-L compares well to 52100 at the same hardness in published toughness data, which is the point that contemporary metallurgical writing on the steel has emphasised. It is the steel that taught a generation of makers that stainless need not feel coarse.

AEB-L is heavily used in the modern American custom scene and is an honest answer to the cook who wants the feel of a clean carbon without the maintenance burden. Among the makers Modern Cooking carries, Lew Griffin and Oliver Märtens work in AEB-L. It is closely related to Sandvik 13C26 and a direct ancestor of 14C28N.

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

View full construction guide →

Grind

Hollow

A grind with concave bevels, ground into the blade with a curved wheel so the sides scoop inward toward the edge. Removing that steel leaves an exceptionally thin, keen cutting edge and a noticeable air gap behind it, which can aid release on certain foods. The geometry produces a very sharp apex with minimal effort.

That thinness is also the weakness. A hollow-ground edge has little steel supporting it, so it is more prone to rolling or chipping under hard use and loses its bite once sharpening reaches the thicker steel above the hollow. It suits slicing tasks and precision work, and is poorly matched to heavy or careless cutting.

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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