• Ebony & Steel Aperitif Table Knife Set
  • Ebony & Steel Aperitif Table Knife Set – detail view
  • Ebony & Steel Aperitif Table Knife Set – side profile
  • Ebony & Steel Aperitif Table Knife Set – handle detail
  • Ebony & Steel Aperitif Table Knife Set – blade close-up
  • Ebony & Steel Aperitif Table Knife Set – view 6
  • Ebony & Steel Aperitif Table Knife Set – view 7
  • Ebony & Steel Aperitif Table Knife Set – view 8
  • Ebony & Steel Aperitif Table Knife Set – view 9
  • Ebony & Steel Aperitif Table Knife Set – view 10
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Aperitif-Tafelmesser-Set aus Ebenholz und Stahl

Aperitif-Tafelmesser-Set aus Ebenholz und Stahl

By Robert Kaufmann

€1.939,95 EUR
€1.939,95 EUR
Sale Ausverkauft
Inkl. Steuern. Versand wird beim Checkout berechnet

Nicht vorrätig

Ein perfektes Set vom deutschen Kunstschmied Robert Kaufmann. Das Aperitif-Tafelmesser-Set „Ebony and Steel“ eignet sich ideal zum geselligen Naschen mit ein paar Drinks am Tisch. Jedes der Messer verfügt über eine gegabelte Spitze, die sich perfekt zum Sammeln eines frisch geschnittenen Stücks Käse, Wurst oder wirklich allem anderen eignet, das Ihnen gefällt.

Die beiden Messer sind San Mai geschmiedet und mit einer hausgemachten Damastbeschichtung versehen. Schön dünn und scharf und mit einem eleganten und hochfunktionalen Profil. Das Gesamtbild und die Haptik der Messer sind sehr schön mit einem einzigartigen und ergonomischen Griff aus sattem, dunklem Ebenholz.

Beide Messer werden mit einer Lederscheide geliefert, die für die Reise auch am Gürtel befestigt werden kann. So haben Sie unabhängig von Ihren Vorlieben bei Tisch, beim Picknick oder sogar beim Wandern ein sehr schönes Messerset zum Servieren eines Apéros.

Product Specification
  • Blade Type:
  • Edge Length: 150mm | 90mm
  • Spine Heel: 2mm | 2.5mm
  • Spine Mid: 1.68mm | 2mm
  • Spine Tip (20mm before): 1.2mm | 1.2mm
  • Blade Height: 28mm | 28mm
  • Weight: 60g | 39g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 62
  • Blade Construction:
  • Blade Finish: Säuregeätzt (erzwungene Patina)
  • Grind:
  • Handle Materials: Ebony
  • Handedness: Beidhändig
  • Saya / Storage Included: Yes

Blade type

Utility Slicer

A mid-length knife that fills the space between a paring knife and a chef's knife — generally 130 to 160 mm — for the everyday tasks too large for one and too small to justify the other. Sandwiches, tomatoes, citrus, small roasts, and general prep all fall comfortably within its range, which makes it one of the most-reached-for blades in a busy kitchen.

The utility knife is a generalist, and that is both its strength and its limit. It does many jobs acceptably and none with the dedicated efficiency of a purpose-built blade, so a cook who does a lot of one task is better served by the specialist for it. As a convenient middle option, though, it earns its keep.

View full knife type guide →

Cutting edge steel

O1

Low-alloy oil-hardening tool steel

Typical HRC
60–63
Corrosion class
Carbon
Production
Conventional
Origin
United States (AISI); approximately equivalent to DIN 1.2510

O1 is one of the original Western "oil-hardening" tool steels, with about 0.95 percent carbon, half a percent of chromium, half a percent of tungsten, and roughly 1.2 percent manganese. The manganese makes the steel deep-hardening in oil, which is part of why O1 became an early staple for knifemakers without industrial heat-treatment equipment: it is forgiving of a less-than-perfect quench.

In a kitchen knife O1 runs in the low sixties HRC, sharpens easily, and produces a clean carbon-steel edge with moderate edge retention — better than 1084, shy of 52100. Toughness is good but not exceptional; the larger inclusions inherent to the manganese-heavy chemistry make the steel less refined at the apex than some of the cleaner carbons. Patina behaviour is conventional.

It is most commonly seen in older Sheffield and American production knives and in the work of bladesmiths who have been at it for a few decades and stuck with what they trust. As a contemporary choice it is overshadowed somewhat by 26C3 and 80CrV2, but it remains a perfectly sensible carbon steel and a useful reference point for anyone reading older knife literature. Among the makers Modern Cooking carries, Brook Turner and Robert Kaufmann work in O1.

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

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

View full grind 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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