• Mini Slicer 190mm Apex Ultra Huberite Full Tang
  • Mini Slicer 190mm Apex Ultra Huberite Full Tang – detail view
  • Mini Slicer 190mm Apex Ultra Huberite Full Tang – side profile
  • Mini Slicer 190mm Apex Ultra Huberite Full Tang – handle detail
  • Mini Slicer 190mm Apex Ultra Huberite Full Tang – blade close-up
  • Mini Slicer 190mm Apex Ultra Huberite Full Tang – view 6
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Mini-Hobel 190 mm Apex Ultra Huberite Full Tang

Mini-Hobel 190 mm Apex Ultra Huberite Full Tang

By Tobias Hangler

No longer available

Tobias Hangler

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Normalerweise gelten 190 mm als etwas kurz für einen Allesschneider, aber haben Sie sich schon einmal an einem sonnigen Nachmittag mit einer guten Flasche Wein und etwas Trockenwurst oder vielleicht einer Terrine oder sogar dem Klassiker Bier, Käse und Keksen hingesetzt?

Dieser Mini-Hobel eignet sich perfekt als Tischmesser neben Snacks und Getränken, wenn Sie Gäste haben. Mit dem atemberaubenden Griff aus Huberitharz und Messing wird er sicherlich auch für gute Gespräche sorgen.

Die Klinge zeichnet sich durch einen perfekten konvexen Schliff, eine zufriedenstellende Balance und ein zufriedenstellendes Gewicht sowie eine unglaublich scharfe Apex Ultra-Schneide aus. Eine konische Geometrie und eine gebogene Tanto-Spitze machen das Messer perfekt für Zugschnitte und einfaches Schneiden

Auch die Klinge ist mit ihrer satinierten, schwarzen, gezwungenen Patina und dem Brute-de-Forge-Finish in Kombination mit der intensiven dunklen Marmor-Optik des konischen Full-Tang-Huberite- und Messinggriffs sehr eindrucksvoll.

Etwas anderes, aber sehr willkommen vom österreichischen Klingenschmied und Metallurgen Tobias Hangler

Product Specification
  • Blade Type:
  • Edge Length: 190mm
  • Spine Heel: 4.11mm
  • Spine Mid: 2.5mm
  • Spine Tip (20mm before): 1.5mm
  • Blade Height: 44.5mm
  • Weight: 227g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 66
  • Blade Construction:
  • Blade Finish: SchmiedeeisenSäuregeätzt (erzwungene Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Black Huberite Resin, Brass
  • Handedness: Beidhändig

Blade type

Utility Slicer

A mid-length knife that fills the space between a paring knife and a chef's knife — generally 130 to 160 mm — for the everyday tasks too large for one and too small to justify the other. Sandwiches, tomatoes, citrus, small roasts, and general prep all fall comfortably within its range, which makes it one of the most-reached-for blades in a busy kitchen.

The utility knife is a generalist, and that is both its strength and its limit. It does many jobs acceptably and none with the dedicated efficiency of a purpose-built blade, so a cook who does a lot of one task is better served by the specialist for it. As a convenient middle option, though, it earns its keep.

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

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

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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