Cleaver 190mm X 90mm Stainless Clad Apex Ultra Go Mai


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Martin Huber’s cleavers are some of the best around. Balanced and well weighted, with perfect geometry and amazing cutting performance. For those who love to cook and know the joys of working with a Chinese cleaver this is a true piece of art.

The way the stainless cladding and the black etching on the Apex Ultra cutting core pairs with the stunning Australian ringed gidgee, bog oak and mammoth ivory handle is just perfection. It’s hard to imagine a better combination of texture and colour.

A beautifully forged blade, a stunning handle.

Product Specification

Blade Type: Cleaver

Edge Length: 190mm

Spine Heel: 4.12mm

Spine Mid: 2.47mm

Spine Tip (20mm before): 1.2mm

Blade Height: 90mm

Weight: 385g

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: Ringed Gidgee, Stainles Steel, Mamoth Ivory, Bog Oak

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.