Description
Main chef knife.
Blade size: 22 cm x 5,3 cm
Spine thickness (mm)
– from handle: 4,8
– heel: 3,8
– middle: 2,1
– at the curve of the tip: 1,2
– 1 cm from the tip: 0,4
163g
Steel: 26c3 (carbon steel)
This blade has a differential heat treatment, the spine is coverd in clay before the treatment so the spine remains soft and the steel in the edge is hardened. After sanding the blade and etching it in acid, the “hamon” is revealed, the white line that separets the hard and the soft steel, a beautiful visible consequence of thit very ancient technique.
This knife is NOT STAINLESS.
It has a very fine tip, so it is going to be a delicate knife. If its droped and fall on the tip, it’s going to break. If you want something to abuse it can be sharpened down a little bit, so it it has more material in the edge.
Finish: brut de forge, handsanded and etched with acid. THE BLADE IS DARKER THAN IN THE PICTURES.
The ergonomic scuplted handle is made from cheeseburl and copper.
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