Santoku 165mm Mono Steel 1.2419.05 Take Down Handle


Hand-forged in 1.2419.05 tungsten carbon steel, a steel known for superior edge retention while still enjoying all the characteristics carbon steel is known for (thin, toothy edge, high hardness, beautiful patina). At 63HRC the blade takes on an amazingly sharp edge and is set at 20/20 out of the box, be careful!

As is the case with all Oliver Marten’s knives, performance comes first here. The blade geometry and profile are probably something closer to what you would expect from a Japanese Bunka, but on closer inspection this K-tip santoku is something unique. The edge profile features a consistent curve with quite a small flat section just after the heel. The profile tapers down from the substantial 57mm blade height at the heel to a thin, needle like tip making for a very versatile knife.

Extremely thin behind the edge and although the spine is quite thick above the heel (3.5mm) the blade is also quite tall at this point (57mm), which results in an even edge thickness throughout, and its laser.

Oliver’s knives follow a consistent design pattern that has become his trademark. His focus on performance does not get in the road of creating what are some of the most beautiful knives around.

The takedown, removable handle is a beautiful, faceted design, with natural straight lines and curves. It feels ergonomic and comfortable and has a lovely glassy matte finish, which feels and looks amazing! This handle is shaped in a piece of rich, green Juma and paired with a brass bolster. The combination is elegant and subtle!

The blade is finished with a unique nashiji style pattern, which pairs beautifully with thr handle and gives the blade comfortable gripy texture, perfect for a pinch grip.

Oliver’s knives are thoughtfully designed, featuring beautiful looks, rich and tasteful materials, and a performance first mentality. We have loved using his knives in the Modern Cooking kitchen and whole heartedly believe you will too.

Product Specification

Blade Type: Santoku

Edge Length: 165mm

Spine Heel: 3.5mm

Spine Mid: 2.4mm

Spine Tip (20mm before): 1.3mm

Blade Height: 57mm


Cutting Edge Steel: 1.2419.05

Stainless: No

HRC: 63

Blade Construction: Mono Steel

Blade Finish: Textured

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Juma and Brass Bolster

Handedness: Ambidextrous

Saya Included: No

Shipping & Returns


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.


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.