Cleaver 170mm 1.2519 San Mai with Nickel Inlay & Maple Burl Handle
A beautiful San Mai cleaver from Martin Huber. This one features stainless cladding and a nickel inlay lightning bolt, with a 1.2519 core cutting edge. 1.2519 is a great performing steel, with extremely good edge retention.
The blade is ground workhorse, but it’s by no means a bone cutter. Very satisfying weight and balance make this blade a great all-purpose cleaver or perhaps a nakiri-cleaver hybrid. The blade has a lovely cutting action on the board and comfortably tears through produce like butter.
The beautiful silvery San Mai cladding is complimented by a forced, black, patina on the cutting edge. Reaching back to the handle, Martin has fitted this one with a striking stabilised maple burl with complimentary black G10, carbon spacer and bolster. The combination is a very contemporary and tasteful package.
Martin’s ergonomic, faceted rokkaku hanmaru or hex-round handle feels super comfortable in the hand and the facetted shoulders of the handle make for a very nimble grip. Another premium piece from Martin Huber that will bring class and style to your kitchen in a very high performance package.
Product Specification
Blade Type: Cleaver
Edge Length: 170mm
Spine Heel: 3.6mm
Spine Mid: 3.4mm
Spine Tip (20mm before): 2mm
Blade Height: 67.5mm
Weight: 309g
Cutting Edge Steel: 1.2519
Stainless: No
HRC: 63
Blade Construction: 3 Layer (San Mai)
Blade Finish: Brute de Forge and Matte Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Maple Burle, Black G10, Carbon
Handedness: Ambidextrous
Saya Included: No
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.
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 in our shipping policy.
Returns
Naturally, there are conditions, but if you need to return an item you are welcome to do so within 14 days of receiving your order. Please check our refunds policy for details
