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This large kitchen knife has a cutting edge made from the stainless high-performance PM steel CPM-Magnacut, which I have hardened to 62 hrc (of course with deep freezing treatment). The side layers are made of hardened (hence scratch-resistant) stainless damascus steel. The cutting edge and side layers are separated by a layer of pure nickel, which prevents carbon loss from the cutting edge during manufacture. The overall stainless blade is resistant to moisture and acids found in food. Thus, the pattern remains unchanged even after many years of use, provided it is not mechanically or affected by strong acids.
In terms of geometry, the knife lies between a userfriendly and a laser. The focus is on a very high cutting ability. The cutting edge is ground so thin over its entire length that it bends over the fingernail.
The easy-care handle consists of stabilized wood (acrylic-based stabilizer wood/food-safe) and nickel silver.
The knife is equally suitable for all cutting techniques.
|Lenght of edge:||
|Max. height of the blade:||
Thickness of the blade:
|20mm before the tip:||
|Lenght of the handle:||
138mm before the handle
Between Userfriendly and Laser
Hardened stainless damascus steel made of:
|Material of the handle:||
Black stabilized curly maple, purple stabilzed poplar, nickel silver.
|Shape of the handle:||Hakakku (octagonal)|