This 6-inch Santoku was my first serious exploration into a steel called Apex Ultra — a premium blade steel developed by Dr. Larrin Thomas alongside metallurgists and bladesmiths Tobias Hangler and Marco Guldimann.
Designed specifically for high-performance culinary knives, Apex Ultra is capable of reaching hardness levels in the upper 60s Rockwell range while maintaining exceptional toughness and edge stability. This particular knife became the project that convinced me to continue pursuing a dedicated product line built around the steel.
The blade features an Apex Ultra core clad between two layers of 1095 carbon steel. At high hardness levels — typically around 66–68 HRC depending on heat treatment — Apex Ultra excels at supporting extremely fine, aggressive cutting edges while resisting deformation during repeated cutting board contact and daily kitchen use. Its exceptionally fine carbide structure gives the steel remarkable slicing performance without sacrificing sharpenability.
This knife is best suited for professionals, collectors, and enthusiasts who appreciate high-performance carbon steel cutlery. Like many high-hardness steels, proper sharpening technique and maintenance are recommended.
The blade geometry features a subtle compound convex grind designed to improve cutting feel and food release. The finish has been etched with instant coffee to create a darkened patina that offers mild additional resistance to rust and corrosion while preserving the character of the carbon steel construction.
Handle material is Wenge hardwood.
Specifications
Overall Length: 11”
Edge Length: 6” tip to heel
Spine Thickness at Heel: .065”
Weight: Approximately 4 oz
Balance Point: ~1” forward of the handle
Built as both a test platform and a finished working knife, this piece represents the beginning of my exploration into what modern high-performance carbon steels are capable of in the kitchen.
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