• Nakiri 170mm 'San Mai Mascus' 1.2419 Stainless Clad Mango
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Nakiri 170 mm „San Mai Mascus“ 1.2419 Edelstahl plattiert Mango

Nakiri 170 mm „San Mai Mascus“ 1.2419 Edelstahl plattiert Mango

By Martin Huber

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Martin Huber

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Das elegante Nakiri des österreichischen Messermachers Martin Huber ist ein wahres Meisterwerk der Handwerkskunst und verbindet Tradition mit moderner Metallurgie. Dieses Nakiri wurde für die präzise Gemüsezubereitung entwickelt und verfügt über eine 170 mm lange Klinge mit einer sanften Verjüngung von der Klingenwurzel bis zur Spitze , die müheloses Schneiden mit einer sanften, kontrollierten Bewegung ermöglicht. Das klassische, geradlinige Profil ermöglicht saubere, gleichmäßige Schnitte ohne übermäßiges Wiegen und ist damit die ideale Wahl für Profiköche und Hobbyköche gleichermaßen. Mit perfekter Balance und Gewichtsverteilung verkörpert dieses Nakiri die Harmonie zwischen Funktion und Handwerkskunst und bereichert das Kocherlebnis.

Das Herzstück dieser außergewöhnlichen Klinge bildet Martin Hubers charakteristischer Stahl : ein Hochleistungskern aus 1.2419 Werkzeugstahl, der für seine feine Körnung, hervorragende Schnitthaltigkeit und leichte Schärfbarkeit bekannt ist. Umgeben ist der Kern von einem beeindruckenden 30-lagigen Nickel-Damast , der nicht nur für Langlebigkeit sorgt, sondern auch eine elegante Ästhetik aufweist, die den komplexen Schmiedeprozess unterstreicht. Die äußerste Schicht besteht aus einer Edelstahlummantelung , die die Korrosionsbeständigkeit der Klinge erhöht und gleichzeitig ihren markanten Kontrast bewahrt. Diese Materialkombination sorgt dafür, dass das Messer auch bei intensiver Nutzung seine rasiermesserscharfe Schneide behält und mit jedem Schlag optimale Schneidleistung liefert.

Ergänzt wird die Klinge durch einen wunderschön gearbeiteten Full-Tang-Griff aus edlem Mangoholz mit einem robusten G10-Kropf . Die klassisch-westliche Form des Griffs bietet eine natürliche, ergonomische Passform und sorgt für Komfort und Kontrolle bei längerem Einsatz in der Küche. Die warmen Töne des Mangoholzes bilden einen schönen Kontrast zum schlanken, modernen Kropf und schaffen so eine elegante Verbindung aus Tradition und Innovation. Mit seiner außergewöhnlichen Handwerkskunst, den hochwertigen Materialien und dem durchdachten Design ist dieses handgefertigte Nakiri von Martin Huber mehr als nur ein Küchenwerkzeug – es ist ein Statement-Stück, das von allen geschätzt wird, die feine Handwerkskunst und überlegene Leistung schätzen.

Product Specification
  • Blade Type:
  • Overall Length: 290 mm
  • Edge Length: 170mm
  • Spine Heel: 2.90mm
  • Spine Mid: 2.26mm
  • Spine Tip (20mm before): 2.00mm
  • Blade Height: 59mm
  • Weight: 239g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 63
  • Blade Construction:
  • Blade Finish: SchmiedeeisenSäuregeätzt (erzwungene Patina)Mattpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Mango, G10
  • Handedness: Beidhändig

Blade type

Nakiri

菜切

A double-bevel vegetable knife with a tall, rectangular blade and a straight edge that meets the board along its full length. That flat profile is built for one job done exceptionally well: clean, full-contact push and chop cuts through vegetables, with the height giving knuckle clearance and a broad face to guide sliced produce. There is no belly to rock, because rocking is not what it is for.

The nakiri's specialisation is also its limit. It is superb on vegetables and unhurried prep, but the straight edge and squared-off tip make it poor at the tip work, rocking, and protein tasks a gyuto or santoku handle easily. It is best understood as a dedicated vegetable knife that earns its place alongside a more general blade rather than replacing one.

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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