Maher Knives 52100 High Carbon Steel, Black Palm handle

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.
Available now.

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.

Brand: Maher
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
Weight: 202g
RHC: ?
Bevel: Double
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.

*Knife oil and Sabitoru Rust Eraser  is advised.

Maher's Website: https://www.maherknives.com/

Maher's Instagram: https://www.instagram.com/maherknives/

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More