The chef's knife is a broad, sturdy blade with an exceptionally sharp edge. Ideal for both professional and amateur chefs. When the cutting edge is divided into three parts, it proves suitable for completely different tasks. The front part easily cuts onions or potatoes, the middle part is excellent for chopping herbs, and the back part makes cutting tough foods easier.
- Corrosion resistance and long-lasting use — thanks to the special cold hardening technology Korudo, it reaches an optimal level of 58 HRC on the Rockwell scale.
- The blade is made from Japanese high-carbon steel AUS-8, which is very durable and exceptionally sharp.
- The knife is handcrafted ground on a 6000-grit water stone for impeccable sharpness.
- Optimal cutting angle due to 15-17 degree polishing on the side.
- The knife handle, according to Japanese standards, is made from natural wood and requires careful use.
Attention: High-carbon steel should not remain wet for prolonged periods! It is recommended to use a sharpening stone for creating a clean cut. After sharpening, rinse with water and dry immediately with a clean cloth. Do not clean in the dishwasher. Follow the care instructions, and the knife will serve you for a long time. This product meets all safety and hygiene standards.
- Type
- General Use
- Material
- Stainless Steel
- Handle Material
- Wooden
- Japanese
- Yes
- Professional Series
- Yes
- Household Use
- No
- Pieces
- 1 pcs
- Blade Length
- 20 cm
- Colour
- Silver
- with Non-Stick Coating
- No
- Dishwasher safe
- No
- For Left-Handed Players
- No
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.