• Martin Huber Slicer 200mm 1.2842 San Mai with Nickel Inlay with G10 Carbon Handle - Blade
  • Martin Huber Slicer 200mm 1.2842 San Mai with Nickel Inlay with G10 Carbon Handle - Profile
  • Martin Huber Slicer 200mm 1.2842 San Mai with Nickel Inlay with G10 Carbon Handle - Profile
  • Martin Huber Slicer 200mm 1.2842 San Mai with Nickel Inlay with G10 Carbon Handle - Handle
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Utility Slicer 200mm 1.2842 San Mai with G10 & Carbon Handle

Utility Slicer 200mm 1.2842 San Mai with G10 & Carbon Handle

By Martin Huber

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Martin Huber

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You might think that 200mm seems short for a slicer, but have you ever sat down on a weekend afternoon with a nice bottle of wine and some dried sausage or perhaps a terrine or even the classic beer, cheese and biscuits? I am not saying this knife won’t come in handy in the kitchen, but I am thinking it’s a great little utility slicer for the kitchen and table.

The blade features a perfect convex grind, satisfying balance and weight, and an incredibly sharp, 1.2842, cutting edge. This little slicer glides through produce very nicely.

The blade is also very striking with the eye-catching nickel lightning bolt cutting between the layers of 1.2842 premium German tool steel. The forced, black, patina and brute de forge provide colour and textural contrast, an aesthetic that is maintained for the premium, western style grip.

A combination of black and white G10 and carbon fibre make for a very classy and robust pairing with the electrifying looks of the blade. A very cool, compact, high performance, utility slicer from Martin Huber.

Product Specification
  • Blade Type:
  • Edge Length: 200mm
  • Spine Heel: 3.9mm
  • Spine Mid: 3.5mm
  • Spine Tip (20mm before): 2.6mm
  • Blade Height: 40mm
  • Weight: 209g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 63
  • Blade Construction:
  • Blade Finish: Brute de Forge, Acid Etched (Forced Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Black, White G10, Carbon Fibre
  • Handedness: Ambidextrous

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

1.2842

Low-alloy manganese-vanadium oil-hardening tool steel

Typical HRC
60–63
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 90MnCrV8)

1.2842 is the European workhorse oil-hardening carbon, identical to AISI O2. About 0.90 percent carbon, two percent manganese, half a percent of chromium and a small vanadium addition give it deep oil hardenability and predictable behaviour in the workshop.

For the cook it is a familiar "everyday carbon" — the steel behind a great many German and Austrian Solingen working knives, including a substantial portion of the post-war production tradition. It sharpens easily, takes a competent edge, holds it modestly, patinas politely. Toughness at hardness is good; the manganese-induced inclusions can mean the apex is a little less perfectly clean than a Hitachi white paper, but the difference is noticeable mostly to those who go looking for it.

Among the makers Modern Cooking carries, Martin Huber works in 1.2842. See O2 for the same alloy under its AISI name; see O1 for the closely related lower-Mn cousin.

Also known as:O2

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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