• Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Blade with Saya
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Profile
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Profile
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Blade with Saya
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Blade
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Blade with Saya
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Integral Profile
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Finish
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Integral Profile
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Blade with Saya
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Handle
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Spine
  • Martin Huber Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle - Handle Pin
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Kochmesser 220 mm Federdamaskus "S" Schliff mit integriertem Eisenholzgriff

Kochmesser 220 mm Federdamaskus "S" Schliff mit integriertem Eisenholzgriff

By Martin Huber

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Martin Huber

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Ein weiteres Erbstück des österreichischen Klingenschmieds Martin Huber. Dies ist ein wunderschönes Kochmesser aus Federdamast und ein absolut umwerfendes Stück.

Wieder einmal stellt Martin Leistung über Schönheit und verleiht dieser Klinge einen stark verjüngten, dünnen, leistungsstarken "S"-Schliff. Das aggressive Kochmesser-Profil mit seiner nadelartigen Spitze zeigt eine hervorragende Leistung auf dem Brett. Eine extrem leichte, flinke Klinge mit einem Gewicht von nur 161 g und perfekt ausbalanciert mit einem integrierten Griff, der sich ergonomisch und komfortabel anfühlt.

In Bezug auf die Leistung ist dies bereits ein erstaunliches Stück Arbeit, aber was für eine Schönheit! Das Federmuster sieht fantastisch aus und passt wunderbar zu den aggressiven Linien des Klingenprofils und der subtilen Maserung des amerikanischen Wüsteneisenholzes. Der Griff verfügt über ein ergonomisches, facettiertes Profil, das aus dem integrierten geschmiedeten Kropf hervorgeht und eine absolut erstklassige Arbeit vervollständigt.

Das Paket wird mit einer maßgeschneiderten, passgenauen Lederscheide vervollständigt. Wenn Sie auf der Suche nach einer wirklich sammelwürdigen Damastklinge mit extrem guter Schneidleistung sind, ist dieses Stück von Martin Huber sicherlich ein starker Anwärter.

Product Specification
  • Blade Type:
  • Edge Length: 220mm
  • Spine Heel: 3.5mm
  • Spine Mid: 2.3mm
  • Spine Tip (20mm before): 0.8mm
  • Blade Height: 54mm
  • Weight: 161g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 62
  • Blade Construction:
  • Blade Finish: Mattpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: American Desert Ironwood
  • Handedness: Beidhändig

Blade type

Gyuto

牛刀

The Japanese take on the Western chef's knife, and the most versatile blade in a modern kitchen. A gyuto carries a long, gently curved edge — most often 210 to 270 mm — that allows both push cuts and a rocking motion, with a pointed tip for fine work and enough height at the heel to keep knuckles clear of the board. It handles proteins, vegetables, and herbs without complaint, which is why most cooks reach for it first.

Compared with a European chef's knife, the gyuto is usually thinner, harder, and lighter, ground to a finer edge that rewards good board technique and regular honing. That same thinness is the trade-off: the edge is less forgiving of bone, frozen food, and twisting cuts, and it asks for a little more care in maintenance in exchange for its keenness.

View full knife type guide →

Cutting edge steel

Mosaic Damascus

Pattern-welded composite, with explicit pictorial / repeating elements

Typical HRC
Core-dependent
Corrosion class
Varies
Production
Pattern-welded
Origin
Global

Mosaic damascus is a sub-discipline of damascus construction in which the maker arranges the contrasting steels into deliberate pictorial or repeating patterns — stars, knots, signatures, complete images — rather than the more conventional flowing, fold-driven patterns. The technique is associated with the modern American forging school and with a small number of European specialists. Among the makers Modern Cooking carries, Martin Huber, Fredrik Spåre, and Mert Tansu produce mosaic damascus work.

The metallurgical caveats are the same as for ordinary damascus: the cutting performance comes from whichever steel forms the cutting edge — often a clad core, occasionally the harder of the laminate steels in a full-damascus blade. The mosaic pattern is, almost by definition, a display feature.

For a kitchen knife customer, mosaic damascus is best understood as one of the highest expressions of the craft side of bladesmithing. As an editorial entry, it should always be discussed alongside the underlying core steel rather than as a steel in itself.

View full steel guide →

Blade construction

Mosaic Damascus

A sub-discipline of damascus in which the maker arranges the contrasting steels into deliberate pictorial or repeating patterns — stars, knots, signatures, complete images — rather than the flowing, fold-driven patterns of conventional damascus.

The technique is associated with the modern American school and with a small number of European specialists. As with conventional damascus, the cutting performance comes from whichever steel forms the cutting edge; the mosaic pattern is, almost by definition, a display feature.

View full construction guide →

Grind

Compound Grind

A category covering blades ground with more than one geometry stacked into a single cross-section — typically a convex (or flat) primary bevel at the very edge, with one or more hollows ground higher up the blade face to relieve material behind it. The aim is food release and reduced wedging: the hollow opens an air gap so dense produce breaks away from the blade instead of clinging to it, while the convex steel at the edge keeps the apex strong and the knife driving through the cut.

The named variations in the Modern Cooking catalogue differ in where the hollows sit, how many there are, and whether the two faces are ground alike:

S-Grind — a convex primary bevel at the edge with a hollow ground into both faces just above it. The symmetrical "S"-shaped cross-section is the classic food-release grind: relief above the edge, strength at the edge.

C-Grind — an asymmetric S-grind. Both faces keep the convex primary bevel, but only one face carries the hollow above it. The single-sided relief biases food release to one side, and is simpler to grind and to maintain than a full S.

B-Grind — a stacked twin-hollow grind: a tight, narrow hollow immediately above the edge, with a second, broader and wider hollow above that. The staged relief gives especially strong food release across the height of the blade.

S-Hook Grind — also called a hook, harpoon, or J grind. An S-grind taken to an extreme, with the hollow placed very close to the cutting edge. The aggressive near-edge relief gives outstanding food release, at the price of being the most maintenance-sensitive of the family.

Asymmetrical-B Grind — a B-grind in which the twin-hollow structure is carried on one face while the other is ground differently (or left without the upper hollow), off-setting the edge. It combines the staged food release of a B-grind with the handed, steering character of an asymmetric grind.

In every case the gain is food release and reduced drag, and the shared cost is sharpening: as the edge is thinned over the knife's life, maintenance eventually reaches the hollowed steel, which cannot be flattened on a stone the way a convex or flat bevel can. How soon that happens depends on how deeply the hollows are cut and how close to the edge they sit — exactly what separates a gentle S-grind from an aggressive S-hook. These are high-craft geometries, prized by makers and experienced users for their cutting feel, and best appreciated by a cook who maintains their own edges.

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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