Cleaver 200mm X 85mm Stainless Clad Apex Ultra Go Mai

$1,118.00

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Martin Huber is a breakaway star in the artisan knife making scene. From knife to knife we are seeing improvements in fit and finish, cutting performance and overall geometry that are nearing perfection, along with a refined and considered approach to style.

This 200mm Chinese cleaver features a beautifully tapered geometry. Thick above the heel for a lovely satisfying pinch and thin at the front of the blade for a nimble, balanced feel. With an overall weight of just over 360g the blade is nicely weighted with just the right amount of heft. The edge profile has a subtle curve and feels very comfortable on the cutting board.

Forged from house made Go Mai steel featuring Apex Ultra high carbon steel at the core and clad in stainless steel and nickel. Martin forges his steel and blades on a 100kg Béché power hammer which is near enough to 100 years old. His laminated steels are some of the best to be found in Europe.

Finally, the handle. A tapered Rokaku Hanmaru handle crafted from a stunning piece of elm burl with brass, G10 and carbon spacers and a textured brass bolster. This is a contemporary, yet classy piece from Martin. Absolutely stunning!

Product Specification

Blade Type: Cleaver

Edge Length: 200mm

Spine Heel: 3.73mm

Spine Mid: 2.67mm

Spine Tip (20mm before): 1.18mm

Blade Height: 83mm

Weight: 363g

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: Elm Burl, Brass, 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.