Cleaver 200mm X 85mm Stainless Clad Apex Ultra Go Mai
Martin Huber is a breakaway star in the artisan knife making scene. From knife to knife we are seeing improvements in fit and finish, cutting performance and overall geometry that are nearing perfection, along with a refined and considered approach to style.
This 200mm Chinese cleaver features a beautifully tapered geometry. Thick above the heel for a lovely satisfying pinch and thin at the front of the blade for a nimble, balanced feel. With an overall weight of just over 360g the blade is nicely weighted with just the right amount of heft. The edge profile has a subtle curve and feels very comfortable on the cutting board.
Forged from house made Go Mai steel featuring Apex Ultra high carbon steel at the core and clad in stainless steel and nickel. Martin forges his steel and blades on a 100kg Béché power hammer which is near enough to 100 years old. His laminated steels are some of the best to be found in Europe.
Finally, the handle. A tapered Rokaku Hanmaru handle crafted from a stunning piece of elm burl with brass, G10 and carbon spacers and a textured brass bolster. This is a contemporary, yet classy piece from Martin. Absolutely stunning!
Product Specification
Blade Type: Cleaver
Overall length:
Edge Length: 200mm
Spine Heel: 3.73mm
Spine Mid: 2.67mm
Spine Tip (20mm before): 1.18mm
Blade Height: 83mm
Weight: 363g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC: 66
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Brute de Forge, Acid Etched (Forced Patina), and Matte Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Elm Burl, Brass, G10, Carbon
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: No
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
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 one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
