Chef knife 19 cm
Chef knife great for general use in the kitchen. The 19 cm blade makes it long enought for most of uses and it is light, nible and precise. Good for vegetables and meat but not suitable to brake bones and cut very hard things. The blade is thin at the edge and that makes it supersharp but also more fragile. As a carbon steel knife it needs a little extra care (mostly keep it dry) but it will sharpen easy and keep the edge for long.
Blade size: 19 cm x 5 cm
Handle: bog oak, brass
Finish: handsanded with a light forced patina.
The blade is made from 01 tool steel, the blade is hardened to 60-62 rockwell. This is a great hardness, the blade can hold the edge but is not too britle so it could brake if not used with care. Still, this knive is harder than average “industrial” knives so it should not be abused because the edge and the tip are thin and hard and it can cheap or break.
This carbon steel is reactive and it can rust if left damp. The knife comes with a acid forced patina that protects from corrosion. The colour of the blade will change with use.
The handle is made from bog oak and a brass ferrule.
The bog oak wood has been buried in a peat bog for hundreds or sometimes thousands of years.
The extremely low oxygen conditions of the bog protect the wood from normal decay, while the underlying peat provides acidic conditions where iron salts and other minerals react with the tannins in the wood, gradually giving it a distinct dark brown to almost black color. This one in particular is more than 5000 years old.
The handle will also need some care, oiling the wood is important to keep it more waterproof and last longer.