San Mai Nakiri (6-2/3 in.) with Stabilized Birch and Bog Oak

Product Description for San Mai Nakiri (6-2/3 in.) with Stabilized Birch and Bog Oak

Maker: Martin Huber (click to see more by this maker)
Price: $720.00
Item num: 112229
** This is handmade and one-of-a-kind **
Blade length: 7.30 in.
Cutting edge length: 6.60 in.
Total length: 12.30 in.
Blade height (at heel): 2.31 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.06 in.
Item weight: 7.40 oz.
Shipment weight: 8.4 oz.
Blade: San mai with a 1.2419 carbon steel core
Bolster: Ancient bog oak
Handle: Dyed and stabilized birch
Sheath: Edge guard
Description: Martin Huber hails from Austria and is considered one of the greatest chef knife makers from that region. His father, mother, and grandfather all had blacksmithing and metalworking experience, which led to Martin learning the trade at a young age. Martin took four years of formal blacksmith instruction in his hometown of Steyr, Austria before opening up his own shop in 2016. Martin's kitchen knives have well-thought-out designs and efficient cutting geometry.
The nakiri is a multipurpose knife. It is a traditional Japanese knife ideal for chopping and slicing fruits and vegetables. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers. Nakiri make fast, accurate work of thin slicing and chopping. This nakiri is particularly tall, giving it a nice combination of nimbleness and lots of knuckle clearance over the cutting board.
The hand forged blade is a san mai combining a 1.2419 carbon tool steel cutting edge with carbon steel cladding. 1.2419 is a low-alloy tool steel containing tungsten and chromium. It achieves a working hardness of 64 Hrc and maintains high wear resistance. This makes it an excellent steel for kitchen knives and outdoor knives. A nickel layer between the cladding and core helps prevent carbon migration. The forge finish along the spine will help with food release. Both the spine and choil are nicely rounded for comfort. A distal taper provides excellent balance. This knife has beautifully thin geometry for high performance cutting ability.
The ambidextrous Japanese-inspired half octagonal handle is faceted at the top and rounded at the base. This shape is among the most comfortable of traditional Japanese handle styles. The handle combines dyed and stabilized birch with a bog oak ferrule. The bog oak was buried in a peat bog for hundreds or sometimes thousands of years. The extremely low oxygen conditions of the bog protect the wood from normal decay, while the underlying peat provides acidic conditions where iron salts and other minerals react with tannins in the wood, gradually giving it a distinct dark brown to almost black color. A contrasting white G-10 spacer finishes the handle. Like other knives, this knife should not be put in the dishwasher.
An edge guard is included to protect the edge during storage.
Excellent work throughout!


Availability: In stock. Usually ships in 1-2 business days