• Cleaver 200mm/100mm AU Mono Yew & Antler Takedown
  • Cleaver 200mm/100mm AU Mono Yew & Antler Takedown – detail view
  • Cleaver 200mm/100mm AU Mono Yew & Antler Takedown – side profile
  • Cleaver 200mm/100mm AU Mono Yew & Antler Takedown – handle detail
  • Cleaver 200mm/100mm AU Mono Yew & Antler Takedown – blade close-up
  • Cleaver 200mm/100mm AU Mono Yew & Antler Takedown – view 6
  • Cleaver 200mm/100mm AU Mono Yew & Antler Takedown – view 7
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Hackmesser 200 mm/100 mm AU Mono Eibe & Geweih zum Zerlegen

Hackmesser 200 mm/100 mm AU Mono Eibe & Geweih zum Zerlegen

By Simon Krichbaum

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Simon Krichbaum

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Der österreichische Schmied Simon Kirchbaum schmiedete kürzlich im Rahmen eines Wettbewerbs mit seinem Kollegen Benjamin Kamon ein exquisites chinesisches Hackmesser. Die Herausforderung bestand darin, das leichteste Hackmesser herzustellen, das dennoch strenge Mindestanforderungen erfüllte. Die Hackmesser mussten mindestens 200 mm x 100 mm groß sein, aus Apex Ultra-Stahl geschmiedet sein, einem hervorragenden Stahl, der für seine Schnitthaltigkeit und Zähigkeit bekannt ist. Spezialschliffe waren nicht erlaubt, und die Hackmesser mussten über einen zerlegbaren Griff verfügen.

Die Spezifikationen von Kirchbaums Hackmesser unterstreichen sein außergewöhnliches handwerkliches Können. Die Klinge ist ein traditionelles chinesisches Gemüsehackmesser mit einer Kantenlänge von 200 mm. Der Rücken ist präzise verjüngt: Die Klingenwurzel misst 4,45 mm, die Mitte 1,17 mm und die Spitze (vorher 20 mm) 0,83 mm. Die Klingenhöhe beträgt 101,26 mm. Trotz seiner robusten Bauweise wiegt das Hackmesser nur 310 g und ist damit für seine Größe bemerkenswert leicht. Die aus Apex Ultra-Stahl geschmiedete Schneide weist eine Härte von 66 HRC auf und ist somit rasiermesserscharf und hält auch starker Beanspruchung stand.

Kirchbaums Liebe zum Detail spiegelt sich auch im ästhetischen und funktionalen Design des Hackmessers wider. Die Klinge besticht durch ihr markantes Brute-de-Forge-Finish und satinierte Fasen, die ihre Optik noch verstärken. Der konvexe Schliff sorgt für hervorragende Schneidleistung. Die Griffkonstruktion ist ebenso beeindruckend: Der verdeckte Erl und das abnehmbare Design erleichtern die Pflege und sorgen für optimale Balance. Der aus Eibe und Hirschgeweih gefertigte Griff liegt nicht nur angenehm in der Hand, sondern verleiht dem Hackmesser auch einen Hauch natürlicher Schönheit. Simon hat ein spezielles Werkzeug zum Abnehmen des Griffs angefertigt – ein elegantes Design.

Dieses Hackmesser ist eine für Simon typische Ästhetik und veranschaulicht die Verschmelzung traditioneller Handwerkskunst mit moderner Innovation.

Product Specification
  • Blade Type:
  • Edge Length: 200mm X 100mm
  • Spine Heel: 4.45mm
  • Spine Mid: 1.17mm
  • Spine Tip (20mm before): 0.83mm
  • Blade Height: 101.26mm
  • Weight: 310g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 66
  • Blade Construction:
  • Blade Finish: SchmiedeeisenSatinpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Yew, Deer Antler
  • Handedness: Beidhändig

Blade type

Cleaver

A broad, heavy, rectangular blade — and a term that covers two very different tools. The heavy Western butcher's cleaver is built with a thick spine and robust edge to chop through bone and joints; the lighter Chinese vegetable cleaver (càidāo) has a tall, thin blade that is a surprisingly nimble all-purpose knife, with a wide face useful for scooping. Knowing which one is meant matters.

A true butcher's cleaver trades all finesse for the mass and durability needed to split bone, and it has little place in delicate work. The Chinese vegetable version is far more versatile than its size suggests but is not built for bone at all, despite the shared silhouette. The shape promises power; the specific knife determines whether that power comes with any subtlety.

View full knife type guide →

Cutting edge steel

Apex Ultra

Low-alloy fine-grain carbon tool steel

Typical HRC
64–68
Corrosion class
Carbon
Production
Conventional
Origin
Austria (developed by Tobias Hangler and Marco Guldimann; project led by Hangler at Messerschmiede Hangler)

Apex Ultra is one of the most carefully engineered non-stainless kitchen knife steels in modern circulation, and the project of an Austrian smith — Tobias Hangler — who set out, with Marco Guldimann, to design a steel for the kitchen rather than borrow one from another industry. It carries roughly 1.25 percent carbon, around four percent chromium, modest tungsten and molybdenum, and a small vanadium addition. The composition is tuned to produce a fine, evenly distributed carbide structure that supports hardness up to 67 HRC while delivering toughness comparable to 52100 at the same hardness — a combination that is the entire point of the steel.

What this means for a cook is unusual permission. You can ask a maker to grind an Apex Ultra knife thin enough that a White #1 owner would call you brave, then ask for the heat treatment to land at 65 HRC, and the resulting edge will hold for longer than Aogami Super without microchipping. It sharpens cleanly on natural and synthetic stones alike and patinas slowly because of the chromium content, though it is not stainless and should be treated as a carbon steel.

Apex Ultra has become a signature steel of the European maker community, and the Modern Cooking catalogue carries an unusually deep bench of smiths working in it. Tobias Hangler himself heads that group, alongside Marco Guldimann, Benjamin Kamon, Martin Huber, Jonas Johnsson, Karol Karyś, Birch & Bevel, and MCx. It is genuinely a step forward — one of the relatively few cases where the marketing claims and the underlying metallurgical data are saying the same thing.

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Takedown

A takedown is a hidden-tang construction built to come apart. The tang passes through the handle and is drawn up by a threaded fitting — a nut at the butt, or a pommel that screws down — so the handle can be dismantled and re-fitted rather than being permanently bonded in place. Everything else follows the hidden-tang pattern: a concealed tang inside a one-piece handle, with no steel showing along the grip.

The point of the design is serviceability. Because the handle is mechanical rather than glued, it can be taken off for thorough cleaning and drying, swapped for a different material or profile, or replaced entirely if it is ever damaged — all without destroying the original fittings. It is the construction to choose for a knife meant to be maintained and kept for the long term, and for owners who like the option of changing a handle later.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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