KNIFE MATERIAL
Steak Knife Masur Set of 4 (S)
Item no: 13669
$399.99 USD
4 steak knives in stainless steel, cyrly birch handles
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Steak Knife Masur Set of 4 (S) is a set of 4 steak knives with flat-ground blades in Swedish stainless steel that easily cut through meat. Designed by Mathias Dahlgren & Mårten Cyrén, featuring sleek handles in curly birch.
About the product
Steak Knife Masur Set of 4 (S)
Steak Knife Masur Set of 4 (S) is a set of four sleek steak knives designed by Michelin-starred chef Mathias Dahlgren and designer Mårten Cyrén. The knives are well balanced, featuring handles made from Finnish curly birch that fit comfortably in the hand, and 12 cm long, narrow blades in Swedish stainless steel with flat grind for razor-sharp precision.
Four steak knives in sleek Scandinavian design
Steak Knife Masur showcases a sleek Scandinavian design developed in collaboration with Mathias Dahlgren and Mårten Cyrén. The Finnish curly birch handles boast unique grain and luster, offering a well-balanced and comfortable grip. The 12 cm blades are made of stainless steel that holds its edge for a long time and is easy to sharpen.
Flat-ground steak knives for precise cutting
The sleek design is the perfect finishing touch on your table, enhancing the dining experience. The 12 cm long, narrow blades in high-quality Swedish stainless steel effortlessly and precisely slice through meat.
Well-balanced handles in unique curly birch
The knives feature stylish, ergonomic handles crafted from Finnish curly birch, with natural variation in grain and colour. The wood comes from a supplier with PEFC certification, ensuring responsible forest management. The stainless steel ferrule between blade and handle is not only a tasteful detail but also adds weight and balance while preventing moisture and bacteria from penetrating the wood.
Stainless steel with lasting sharpness
The blades are 120 mm long, 2.5 mm thick, and narrow in shape. Made from Swedish stainless steel (12C27) with a recycling rate over 80%, they have a hardness of 56.5 HRC. The steel offers long-lasting, razor-sharp edge retention and is easy to sharpen. The blades are flat-ground with a total sharpening angle of 34 degrees (17 degrees per side) for even and precise cuts and polished twice.
Hand-assembled in Mora, Sweden
All components are made in Sweden, and the knives are hand-assembled at Morakniv’s factory in Mora – a result of 135 years of craftsmanship.
Steel Type: Stainless Steel
Steel Manufacturer: Alleima, Sweden
Steel Alloy: 12C27
Steel - Annealing: Yes
Steel - Cryo: No
Steel - Hardening: Yes
Nominal Hardness (HRC): 56,5
Grinding: Full Flat
Grind Angle (total): 6-7°
Edge Angle: 33-35°
Handle Grip Material: Curly Birch
Flex: Stiff
Country of Origin: Sweden
Type:Knife
Color: Natural
Area of Use: Dining
Steel Manufacturer: Alleima, Sweden
Steel Alloy: 12C27
Steel - Annealing: Yes
Steel - Cryo: No
Steel - Hardening: Yes
Nominal Hardness (HRC): 56,5
Grinding: Full Flat
Grind Angle (total): 6-7°
Edge Angle: 33-35°
Handle Grip Material: Curly Birch
Flex: Stiff
Country of Origin: Sweden
Type:Knife
Color: Natural
Area of Use: Dining
Knife Length: 226.0 mm / 8.9 inch
Blade Length: 120.0 mm / 4.72 inch
Product Length: 226.0 mm / 8.9 inch
Blade Thickness: 2.45 mm / 0.1 inch
Weight: 204.0 g / 7.2 oz
Blade Length: 120.0 mm / 4.72 inch
Product Length: 226.0 mm / 8.9 inch
Blade Thickness: 2.45 mm / 0.1 inch
Weight: 204.0 g / 7.2 oz
Our products are intended for both hobby and professional use within cooking, outdoor activities, hunting, craft, woodcarving, and more. Please read this manual carefully before use. Improper use may lead to injury.
- Always wash your knife by hand
- Protect the wooden handle from moisture
- Do not oil lacquered wooden handles
- Keep the blade clean and dry
- Store the knife on a magnetic knife strip or in a knife stand – avoid knife blocks
- Scrape the cutting board with the spine of the knife – not the edge
- Maintain the edge regularly
Read more about how to care for your knives
Sandviken / Sweden
Steel
Finland
Curly Birch
Knottingley / UK
Linseed Oil
This knife is
made in Mora, Sweden.
made in Mora, Sweden.
How to care for your steak and kitchen knives
Always wash your knife by hand
Avoid dishwashers as detergent, heat and prolonged moisture can damage the blade, edge and handle. Sharp knives can also damage the interior of the dishwasher, and there is a risk of cutting yourself when loading or unloading it.
Protect the wooden handle from moisture
Never leave the knife in water or in a sink, as moisture can cause the wood to swell and crack. Rinse the blade in warm water after use, clean the handle with a damp cloth and mild soap if needed, and always dry the knife immediately.
Do not oil lacquered wooden handles
The handle is lacquered and has a sealed surface that prevents oil from penetrating the wood. If you apply oil, it will remain on the surface and may become sticky or rancid over time.
Keep the blade clean and dry
The blades in Morakniv’s kitchen knives are made from stainless steel. A more accurate term is corrosion resistant steel – it resists rust better than carbon steel but can still develop spots or corrosion if left dirty or wet. Therefore, keep the blade clean and dry after use.
Store the knife on a magnetic knife strip or in a knife stand – avoid knife blocks
Store your knife on a magnetic knife strip or in a knife stand. Do not store it in a knife block, as these are difficult to clean inside and can collect bacteria. The edge may also wear against the wood when inserting or removing the knife, and moisture can become trapped in the slot if the knife is not completely dry.
Scrape the cutting board with the spine of the knife, not the edge
When transferring chopped ingredients from the cutting board, turn the knife over and use the spine. Scraping with the edge can bend the very thin outer part of the edge and make the knife dull more quickly.
Maintain the edge regularly
Use a honing steel to realign the edge between sharpenings and sharpen the knife when needed.
All steak knives are assembled by hand by our knifemakers in Mora – a tradition since 1891.