109 layer Mosaic Twist Cleaver 165mm Double S-Grind
Let’s set aside the looks for a moment and consider the unique geometry of this high-performance cleaver. If you are not familiar with the “S” grind, the idea behind this unique geometry is to reduce contact between the produce and face of the blade. Naturally, this reduces bruising and damage to the produce, but it also improves food release. This cleaver features a somewhat experimental double “S” grind, which features an additional hollow in the blade designed to take food release to yet another level.
The knife is surprisingly light weight and nimble, this blade is certainly designed for all purpose use. The laser thin edge coupled with the unique double “S” grind results in an amazing slicing and chopping experience. A nakiri cleaver or a Chinese style cleaver, certainly not a bone cutter.
So, now that we have covered the performance, let’s discuss the looks. The 109-layer Damascus twist pattern blade, and the ironwood burl, stainless steel and carbon fibre used in the handle make for a contemporary, yet classic combination that is accentuated by the cutting edge double “S” grind and aggressive, for a cleaver, blade profile.
Another stunning heirloom piece from the Austrian master craftsman, Martin Huber.
Blade Type: Cleaver
Edge Length: 165mm
Spine Heel: 3.26mm
Spine Mid: 2.9mm
Spine Tip (20mm before): 2.2mm
Blade Height: 73mm
Cutting Edge Steel: Mosaic Damascus
Blade Construction: Mosaic Damascus
Blade Finish: Brute de Forge
Handle Construction: Hidden Tang
Handle Materials: American Desert Ironwood Burl with Stainless Steel / Carbon Spacer & Stainless Bolster
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.