Apex Ulta chef's knife 20cm (used)
Apex Ulta šefo peilis 20cm (naudotas) - Image 2
Apex Ulta šefo peilis 20cm (naudotas) - Image 3
Apex Ulta šefo peilis 20cm (naudotas) - Image 4
Apex Ulta šefo peilis 20cm (naudotas) - Image 5
Apex Ulta šefo peilis 20cm (naudotas) - Image 6
Apex Ulta šefo peilis 20cm (naudotas) - Image 7
Apex Ulta šefo peilis 20cm (naudotas) - Image 8
Apex Ulta šefo peilis 20cm (naudotas) - Image 9
Apex Ulta šefo peilis 20cm (naudotas) - Image 10
Universal knife Kmet Pancuj Vanax 37, Ironwood Universal knife Kmet Pancuj Vanax 37, Ironwood Original price was: 380,00 €.Current price is: 365,00 €.
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Apex Ulta chef's knife 20cm (used)

169,00 €

Chef's knife 20 cm in Apex Ulta, a modern carbon steel specially developed for knives. Prone to rusting, but here the problem is partially solved by placing the hard layer between stainless steel plates (laminate). The blade was forged by Tomas Geliazetdinov. Hardened very hard (66HRC). Cuts aggressively and maintains sharpness for a very long time. Ideal for cutting both vegetables and meat.

The slope of the blade is slightly convex, which makes it very easy to penetrate and glide over the product. This shape is undoubtedly the most suitable for kitchen knives, but is unfortunately very rare due to the complexity of production.

    • Dimensions and weight
    • Blade height 55 mm
    • Blade length 200 00
    • Blade thickness 2 mm
    • Handle length 140 mm
    • Overall length 347 mm
    • Weight 208 g
    • Handle: carbon fibre
    • Steel Apex Ultra 66HRC
    • The knife is used and has a few scratches on the blade
    • Sharpened with natural stone. You can see the process and the result in the video below

1 in stock

ApexUltra - is a high quality knife steel developed by Larrin Thomas, Tobias Hangler and Marco Guldimann. It has excellent mechanical properties: extremely high hardness (~66 HRC), but at the same time extraordinary resistance to breakage (toughness).

Important features include:

  • The high purity and homogeneity of the steel means fewer crack initiation points and more integrity.
  • Fine structures and carbides for better sharpness and resistance to blade damage.
  • Excellent combination of edge retention and micro-abrasion resistance.
  • It can be forged and welded, making it the ideal steel for culinary knives that require thin, sharp blades.
  • It is also easy to sharpen - although steel is hard, its structure allows the use of traditional stone sharpeners, even without diamond tools.

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