18 cm Nakiri "ApexUltra"

This classic Japanese vegetable knife offers excellent cutting performance. The blade is primarily designed for push and pull cuts, as well as for chopping.

The cutting edge is made of ApexUltra with a hardness of 66 HRC. The side layers are made of nickel steel 1.2767.

With the exception of stainless steels and PM steels, all the steels I use undergo an additional refining process. The flat material is cut into equal-sized pieces, precisely ground flat, and stacked into stacks at least 60 mm high. The stacks are then firewelded under air exclusion. This refined material forms the starting material for the subsequent blades. This process achieves a significantly finer and more homogeneous distribution of the alloying elements and, in combination with the correct heat treatment, small and evenly distributed carbides. Furthermore, microscopic gas inclusions and cavities from production are eliminated. This results in improved cutting edge stability and greater resistance to micro-chipping compared to the unrefined starting material, while maintaining the same hardness.

Of course, the blank was also forged with optimal temperature control and forming, and then subjected to extensive heat treatment (including deep freezing after hardening). This guarantees an optimally adjusted microstructure and finely distributed carbides. 

The knife's handle is made of reindeer antler with an inlaid end plate made of historic iron. The tang runs through the entire handle and is riveted to the end plate.