Maher Knives 52100 High Carbon Steel, Black Palm handle:
Maher is a knife maker from Maitland NSW who mostly makes customs knives.
If your familiar with the Australian knife scene than Maher won’t be new news.
Craig is one of a few makers in Australia that is actual “fulltime knife maker”.
This is not a hobby.
His work very popular, and normally comes with many months in a waiting list.
Craig was made 2 knives for us.
No waiting list.
A truly unique knife
“Each knife is unique, hand made with high quality materials, no two will ever be exactly the same.”
The distal taper (thickness of a knife from heel to tip) is a little different to most knives.
It starts off thicker behind the heel and gradually gets a lot thinner. The top end is very thin.
When I asked Maher about this he said:
“Definitely deliberate, I forge everything I make. So most of the taper is forged in.
I’m also a fan of thin tips but still having meat at the heel for heavier work……”
“……I try to find a balance between what performs well but isn’t too thin…….I really enjoy cooking, and the geometry I use is what works for me in the kitchen.”
This creates a knife with a more durable heel and a tip that blasts through food.
Simple put: Very practical.
“I tend to aim for the first third of the blade being nice and thin actually.
I also find it also helps me to balance the knives, I always aim for a balance point on my makers mark.
That way I can use lighter handle materials and achieve a balanced blade.”
About 52100 steel:
52100 is a Carbon Alloy Steel originally developed in 1905 as a bearing steel for high pressure applications (which is why it is commonly referred to as ball bearing steel) but has since become legendary as a blade steel.
Typical alloy composition:
52100 steel composition
1,1% of Carbon: It improves hardness and wear/corrosion resistance, but a high amount of it decreases strength.
1,5% of Chromium: For tensile strength and Edge retention, and enhances corrosion resistance and wear resistance.
0,30% Copper: Prevent surface oxidization.
0,3% Nickel: Improves toughness.
0,45% of Manganese: Increases hardness and brittleness.
0,30% Silicon: Improves Strength.
0,30% of Phosphorus: Increases strength.
Leigh’s 2 cents: This knifes beauty was so hard to capture with a camera. The photo’s don’t do the knife justice.
52100 is one of my favorite steels when heat treated correctly.
This is a exceptional knife made to last a very long time/lifetime if cared for correctly.
My Advice will always be the same: Don’t buy 10 cheap knives. Buy a few great knives.
Knife type: Gyuto (Chefs Knife)
Steel: 52100 High Carbon Steel
Finish: Custom (Forced patina)
Blade length: 185mm
Blade thickness: 3.85mm@ handle, 0.75mm@ tip
Overall length: 330mm
Blade Height: 45mm
Handle: Stabilized Black Palm & African Ebony
*52100 Corrosion Resistance: 52100 is poor in Chromium (Only 1.5%), which makes it corrosive if exposed.
* This knife may patina over time or if mistreated. Normal Japanese knife care is advised. Check out Maher’s Care instructions also.