• Gyuto 245mm Mono Apex Elm Burl & G10
  • Gyuto 245mm Mono Apex Elm Burl & G10 – detail view
  • Gyuto 245mm Mono Apex Elm Burl & G10 – side profile
  • Gyuto 245mm Mono Apex Elm Burl & G10 – handle detail
  • Gyuto 245mm Mono Apex Elm Burl & G10 – blade close-up
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Gyuto 245 mm Mono Apex Ulmenmaser & G10

Gyuto 245 mm Mono Apex Ulmenmaser & G10

By Martin Huber

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Martin Huber

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Die mit kompromissloser Liebe zum Detail gefertigten Küchenmesser von Martin Huber stellen den Höhepunkt handwerklicher Klingenherstellung dar. In Zusammenarbeit mit Martin haben wir eine außergewöhnliche Produktreihe geschaffen, die zeitlose Handwerkskunst mit innovativer Stahltechnologie und durchdachtem Design verbindet.

Jedes Messer wird aus hochwertigen Materialien geschmiedet, darunter markanter 50- und 100-lagiger Damaszenerstahl sowie die leistungsstarken wolframlegierten Kohlenstoffstähle 1.2419 und Apex Ultra – Stähle aus deutscher und österreichischer Produktion mit ähnlichen Leistungsmerkmalen wie die japanischen Stähle Blue und Blue Super. Diese Stähle bieten eine unglaubliche Schnitthaltigkeit, eine feine Körnung und die perfekte Balance aus Zähigkeit und Härte – ideal für anspruchsvolle Küchenumgebungen.

Martins Klingen sind bekannt für ihre präzise Geometrie, außergewöhnliche Konizität und perfekt geschliffenen Fasen. Das Ergebnis ist eine hervorragende Balance, müheloses Lösen der Lebensmittel und eine unübertroffene Schneidleistung, die Profis und passionierte Hobbyköche gleichermaßen zu schätzen wissen.

Die Griffe sind ergonomisch geformt und auf Komfort und Kontrolle ausgelegt. Von klassischen Coke-Flaschen-Silhouetten mit durchgehendem Erl und elegant verjüngtem Erl bis hin zu Rokkaku-Hanmaru-Griffen mit verstecktem Erl ist jedes Exemplar eine Studie in Form und Funktion. Die Auswahl der Griffmaterialien ist ebenso außergewöhnlich – mit exotischen Harthölzern wie Tasmanischem Blackwood, Türkischem Nussbaum und Amerikanischem Wüsteneisenholz sowie seltenen Maserknollen, stabilisierter Mooreiche und kunstharzgebundenen Kunststoffen. Viele sind mit hochwertigen Elementen wie TruStone, Messing, Edelstahl, Knochen, Horn und sogar hauseigenem Mokume-gane verziert.

Jedes Martin Huber Messer ist ein Meisterwerk in Passform und Verarbeitung – hier treffen traditionelle Techniken auf moderne Präzision. Das Ergebnis ist ein Werkzeug mit hervorragender Leistung, einem unglaublichen Handgefühl und einer Ästhetik, die ebenso raffiniert ist wie seine Schneide.

Product Specification
  • Blade Type:
  • Overall Length: 357 mm
  • Edge Length: 245mm
  • Spine Heel: 2.63mm
  • Spine Mid: 2.53mm
  • Spine Tip (20mm before): 1.15mm
  • Blade Height: 54.58mm
  • Weight: 216g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 66
  • Blade Construction:
  • Blade Finish: Satinpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Elm Burl, G10
  • Handedness: Beidhändig

Blade type

Gyuto

牛刀

The Japanese take on the Western chef's knife, and the most versatile blade in a modern kitchen. A gyuto carries a long, gently curved edge — most often 210 to 270 mm — that allows both push cuts and a rocking motion, with a pointed tip for fine work and enough height at the heel to keep knuckles clear of the board. It handles proteins, vegetables, and herbs without complaint, which is why most cooks reach for it first.

Compared with a European chef's knife, the gyuto is usually thinner, harder, and lighter, ground to a finer edge that rewards good board technique and regular honing. That same thinness is the trade-off: the edge is less forgiving of bone, frozen food, and twisting cuts, and it asks for a little more care in maintenance in exchange for its keenness.

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

Full Tang

A construction in which the blade steel runs the full length and width of the handle, forming a flat core between two handle scales. The scales are fixed to either face of the tang with pins, rivets, or adhesive, and the tang's outline stays visible as a strip of steel around the top, bottom, and butt of the handle — often with the pin heads showing as a row down each side. It is the dominant construction in Western kitchen and outdoor knives.

Because the steel continues all the way to the butt, the handle is essentially the tang dressed in two scales, and the grip is ground and shaped from that sandwiched assembly as a whole. The extra steel carries weight and balance back toward the hand, giving the solid, blade-and-handle-as-one feel that defines the style, and it leaves the edge of the tang on show as part of the knife's line.

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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