Oliver Märtens

Hesse, Germany · High Performance Kitchen Knives Inspired By Bauhaus Design

Oliver Märtens

Oel

Oliver Märtens of Oel brings together German machining precision, Bauhaus-inspired restraint, and highly refined hand craftsmanship into one of the most recognisable contemporary knife languages in Europe. Forged and finished in Hesse, his knives are especially known for faceted handle architecture and innovative takedown construction systems that preserve both practicality and sculptural clarity. As a central MCx collaborator, Oliver's work reflects a highly modern understanding of the kitchen knife as both performance tool and designed object.

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The latest from Oel

Recent work

Recent releases from this workshop. Each made by hand in extremely limited numbers.

MCx design studio

MCx collaborations

MCx Oliver Märtens — limited pieces from a continuing collaboration.

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About the maker

On the workshop

Oliver Märtens spent many years as a machinist in the German steel industry before turning to the forge, and the precision of that earlier discipline runs visibly through his work. He founded Oel in 2015, where each blade is forged, ground, and finished by hand from his workshop in Hesse, Germany. The transition from industrial steelwork to bladesmithing was a measured one, shaped by a long-standing eye for design and a clear sense of the kitchen knife as both tool and object. Oel has since become quietly recognised among collectors for a Bauhaus-leaning sensibility — minimalist form, functional clarity, restrained material palettes — rather than any single dramatic gesture.

That Bauhaus orientation extends from the blade to the handle, and Oliver's signature in recent years has been an internal takedown handle mechanism — a deceptively simple innovation that allows the handle to be cleanly disassembled for maintenance while preserving the sculptural integrity of the knife in use. The handles themselves are constructed in faceted geometries, with winged swells and tapered transitions worked in materials including Australian ringed gidgee, brass, bog oak, and synthetic composites. Steel selection, heat treatment and grind geometry are treated as inseparable parts of the same problem, and the resulting blades are balanced, composed, and confidently sharp.

That precision-led restraint has made Oliver a central voice in Modern Cooking's MCx Design Studio, where his handle architecture has paired with the blade work of Benjamin Kamon on a sequence of limited-edition collaborative pieces. Outside the MCx releases, the Oel catalogue carries the same coherent language: profiles that feel familiar but quietly refined, finishes that are clean rather than ornamental, and proportions tuned for long prep without strain. The result is a quietly luxurious kitchen tool, beautiful enough to display yet built first and foremost to cut, and one of the most considered makers in the Collectors Selection.

Steel preference

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Signature construction

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Cutting edge steel

1.2419.05

Low-alloy tungsten-chromium oil-hardening tool steel (variant of 1.2419)

Typical HRC
60–63
Corrosion class
Carbon
Production
Conventional
Origin
Germany

1.2419.05 is the leaner, oil-hardening sub-variant of 1.2419, with somewhat reduced carbon and tungsten — closer to a 95WCr5 in spirit. The "0.05" designation signals an oil-quench specification rather than a wholly separate alloy.

For kitchen knife purposes, 1.2419.05 sits between the simple carbons and full 1.2419 in performance: a slightly easier heat treat, slightly less edge retention, similar feel at the stone. It is a sensible "step up from W2" steel for a smith who values forgiving heat treatment and a cook who values an honest, no-drama carbon edge. Toughness is good; patina behaviour is conventional.

It is uncommon enough in finished knives that you will rarely see it called out by name; when you do, treat it as a near-relative of full 1.2419 with marginally different working characteristics. Among the makers Modern Cooking carries, Martin Huber and Adonis Forged Arts work in 1.2419.05.

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Cutting edge steel

1.2519

Low-alloy tungsten-chromium tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 110WCrV5)

1.2519 is the classic German oil-hardening Cr-W-V tool steel — close kin to AISI O7 and a sister to 1.2419, with a touch more vanadium for finer carbides. The tungsten and chromium combine to produce hard, finely dispersed carbides that allow a thin geometry to hold an edge longer than the simple carbons, while the vanadium keeps grain size tidy through the heat treat.

In a kitchen knife, it lands comfortably between 62 and 64 HRC and behaves like a slightly more wear-resistant W2 — that is, it sharpens with little fuss on most stones, takes a fine edge, and rewards a deliberate heat treatment more than it punishes a casual one. It will patina, sometimes attractively, sometimes alarmingly to a first-time carbon owner; either way, a wipe-and-dry habit is enough to keep it civil.

You will find 1.2519 in the work of European bladesmiths who want a step up in edge retention from white-paper carbons without losing the easy stone feel. Among the makers Modern Cooking carries, Benjamin Kamon, Martin Huber, Tobias Heldqvist, Jonas Johnsson, and MCx work in 1.2519. It is one of the more honest "European answers to Aogami" — not the same metallurgy, but a similar relationship between feel at the stone and edge longevity.

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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.

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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.

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From the archive

2 pieces

Past pieces

Pieces from this workshop's previous releases. No longer available, kept here for record.

Limited release

Reserve your place

Oliver Märtens's work is highly sought-after for its distinctive combination of craftsmanship, performance, and design, with each piece produced by hand in extremely limited numbers — a pace of production that naturally cannot keep up with demand.

For those hoping to secure a piece through Modern Cooking, joining the waitlist is the best way to register your interest in Oliver's work and share your preferred dimensions, design preferences, and intended use. As opportunities become available, we use this information to guide future allocations with care and consideration.

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