• Chef Knife 215mm Stainless Clad GoMai 1.2419 Poplar Burl & G10
  • Chef Knife 215mm Stainless Clad GoMai 1.2419 Poplar Burl & G10 – detail view
  • Chef Knife 215mm Stainless Clad GoMai 1.2419 Poplar Burl & G10 – side profile
  • Chef Knife 215mm Stainless Clad GoMai 1.2419 Poplar Burl & G10 – handle detail
  • Chef Knife 215mm Stainless Clad GoMai 1.2419 Poplar Burl & G10 – blade close-up
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Kochmesser 215 mm, rostfrei, GoMai 1.2419 Pappelmaser & G10

Kochmesser 215 mm, rostfrei, GoMai 1.2419 Pappelmaser & G10

By Martin Huber

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Martin Huber

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Die mit kompromissloser Liebe zum Detail gefertigten Küchenmesser von Martin Huber stellen den Höhepunkt handwerklicher Klingenherstellung dar. In Zusammenarbeit mit Martin haben wir eine außergewöhnliche Produktreihe geschaffen, die zeitlose Handwerkskunst mit innovativer Stahltechnologie und durchdachtem Design verbindet.

Jedes Messer wird aus hochwertigen Materialien geschmiedet, darunter markanter 50- und 100-lagiger Damaszenerstahl sowie die leistungsstarken wolframlegierten Kohlenstoffstähle 1.2419 und Apex Ultra – Stähle aus deutscher und österreichischer Produktion mit ähnlichen Leistungsmerkmalen wie die japanischen Stähle Blue und Blue Super. Diese Stähle bieten eine unglaubliche Schnitthaltigkeit, eine feine Körnung und die perfekte Balance aus Zähigkeit und Härte – ideal für anspruchsvolle Küchenumgebungen.

Martins Klingen sind bekannt für ihre präzise Geometrie, außergewöhnliche Konizität und perfekt geschliffenen Fasen. Das Ergebnis ist eine hervorragende Balance, müheloses Lösen der Lebensmittel und eine unübertroffene Schneidleistung, die Profis und passionierte Hobbyköche gleichermaßen zu schätzen wissen.

Die Griffe sind ergonomisch geformt und auf Komfort und Kontrolle ausgelegt. Von klassischen Coke-Flaschen-Silhouetten mit durchgehendem Erl und elegant verjüngtem Erl bis hin zu Rokkaku-Hanmaru-Griffen mit verstecktem Erl ist jedes Exemplar eine Studie in Form und Funktion. Die Auswahl der Griffmaterialien ist ebenso außergewöhnlich – mit exotischen Harthölzern wie Tasmanischem Blackwood, Türkischem Nussbaum und Amerikanischem Wüsteneisenholz sowie seltenen Maserknollen, stabilisierter Mooreiche und kunstharzgebundenen Kunststoffen. Viele sind mit hochwertigen Elementen wie TruStone, Messing, Edelstahl, Knochen, Horn und sogar hauseigenem Mokume-gane verziert.

Jedes Martin Huber Messer ist ein Meisterwerk in Passform und Verarbeitung – hier treffen traditionelle Techniken auf moderne Präzision. Das Ergebnis ist ein Werkzeug mit hervorragender Leistung, einem unglaublichen Handgefühl und einer Ästhetik, die ebenso raffiniert ist wie seine Schneide.

Product Specification
  • Blade Type:
  • Overall Length: 335 mm
  • Edge Length: 220mm
  • Spine Heel: 2.61mm
  • Spine Mid: 1.93mm
  • Spine Tip (20mm before): 0.55mm
  • Blade Height: 53.83mm
  • Weight: 185mm
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: SatinpoliturSäuregeätzt (erzwungene Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Poplar Burl, G10
  • 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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