• Nakiri 170mm 'San Mai Mascus' 1.2419 Stainless Clad Mango
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Nakiri 170mm "San Mai Mascus" 1.2419 Stainless Clad Mango

Nakiri 170mm "San Mai Mascus" 1.2419 Stainless Clad Mango

By Martin Huber

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Martin Huber

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The elegant Nakiri by Austrian knife maker Martin Huber is a true masterpiece of craftsmanship, blending tradition with modern metallurgy. Designed for precision vegetable preparation, this Nakiri features a 170mm blade with a gentle taper from heel to tip, ensuring effortless slicing with a smooth, controlled motion. The classic straight-edged profile allows for clean, even cuts without the need for excessive rocking, making it an ideal choice for professional chefs and home cooks alike. With a perfect balance and weight distribution, this Nakiri embodies the harmony between function and artistry, elevating the cooking experience.

At the heart of this exceptional blade lies Martin Huber’s signature steel, a high-performance core of 1.2419 tool steel, renowned for its fine grain structure, excellent edge retention, and ease of sharpening. Surrounding the core is a stunning 30-layer nickel Damascus, providing not only durability but also an elegant aesthetic that highlights the intricate forging process. The outermost layer features a stainless steel cladding, enhancing the blade’s corrosion resistance while preserving its striking contrast. This combination of materials ensures that the knife maintains its razor-sharp edge through extensive use, delivering cutting performance with every stroke.

Complementing the blade is a beautifully crafted full-tang handle, made from rich Mango wood with a durable G10 bolster. The handle’s classic Western shape offers a natural, ergonomic fit, providing comfort and control for extended use in the kitchen. The warm tones of the Mango wood contrast beautifully with the sleek modern bolster, creating an elegant fusion of tradition and innovation. With its exceptional craftsmanship, premium materials, and thoughtful design, this handmade Nakiri by Martin Huber is more than just a kitchen tool—it is a statement piece, destined to be treasured by those who appreciate fine craftsmanship and superior performance.

Product Specification
  • Blade Type:
  • Overall Length: 290mm
  • 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: Brute de ForgeAcid Etched (Forced Patina)Matte Polish
  • Grind:
  • Handle Construction:
  • Handle Materials: Mango, G10
  • Handedness: Ambidextrous

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.

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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.

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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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