Nakiri 180mm Silver Line 1.2419
Martin Huber is famous for his Nakiri's and Cleaver's. Forging large flat squares might not seem like a challenge, but actually it is one of the more difficult profiles to do well. Martin's Nakiri's are an absolute joy to use and although this is a knife primarily designed as a vegetable prep workhorse, you will quickly find yourself using the knife for more general tasks. With a fine taper, wide convex bevels and a lovely thin and razor sharp edge this is Nakiri will perform in delightful fashion. Balanced perfectly along all axis's the knife also sit exceptionally well in the hand.
This Nakiri is part of Martin's "Silver Line" series, which is named for the nickel diffusion barrier between the premium 1.2419 core and the 1.2842 cladding. Etched black for contrast, its striking look reminiscent of the Austria Alps with their white peaks. The blade is completed with a touch of forge scale around the spine and a lightly tempered neck. The handle is Martin's classic tapered Rokkaku Hanmaru profile in a beautiful black Palm and Bog Oak combination.
Martin is constantly pushing the boundaries in terms of performance and fit and finish. Every detail is carefully considered firstly in terms of performance and comfort and finally in terms style. This piece is certainly going to bring joy in the kitchen for many years to come.
Blade Type: Nakiri
Edge Length: 180mm
Spine Heel: 2.69mm
Spine Mid: 2.2mm
Spine Tip (20mm before): 1.21mm
Blade Height: 60mm
Cutting Edge Steel: 1.2419
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Brute de Forge, Acid Etched (Forced Patina), and Matte Polish
Handle Construction: Hidden Tang
Handle Materials: Black Palm, Bog Oak
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.
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.