Stainless carbon core chef in sheoak
This style of chefs knife is designed for high performance and versitility. The thin pointed tip for precision cuts and the deep heel for purposeful slicing. The s-grind in the blade is a feature only found in hand made knives and makes for excellent release, most noticeable while fine slicing. The Japanese stainless, carbon core steel provides the best of both worlds: stainless for easy maintenance and carbon steel for edge retention.
Blade length: 20cm
Heel depth: 6cm
Spine width: 3mm
Handle length: 15cm
Total length: 37.5cm
Weight: 227g
Blade steel: Takefu vtoku2 san mai, stainless cladding
Handle materials: Birdseye sheoak, brass, blackwood
This style of chefs knife is designed for high performance and versitility. The thin pointed tip for precision cuts and the deep heel for purposeful slicing. The s-grind in the blade is a feature only found in hand made knives and makes for excellent release, most noticeable while fine slicing. The Japanese stainless, carbon core steel provides the best of both worlds: stainless for easy maintenance and carbon steel for edge retention.
Blade length: 20cm
Heel depth: 6cm
Spine width: 3mm
Handle length: 15cm
Total length: 37.5cm
Weight: 227g
Blade steel: Takefu vtoku2 san mai, stainless cladding
Handle materials: Birdseye sheoak, brass, blackwood
This style of chefs knife is designed for high performance and versitility. The thin pointed tip for precision cuts and the deep heel for purposeful slicing. The s-grind in the blade is a feature only found in hand made knives and makes for excellent release, most noticeable while fine slicing. The Japanese stainless, carbon core steel provides the best of both worlds: stainless for easy maintenance and carbon steel for edge retention.
Blade length: 20cm
Heel depth: 6cm
Spine width: 3mm
Handle length: 15cm
Total length: 37.5cm
Weight: 227g
Blade steel: Takefu vtoku2 san mai, stainless cladding
Handle materials: Birdseye sheoak, brass, blackwood