04.02.10 petite chefs knife
blade steel | 1095 carbon steel
HRC | ~62
overall Length | 250mm
blade length | 140mm
blade height at heel | 38mm
spine thickness at handle - mid - tip | 2.5mm - 1.8mm - 1.4mm
handle material | reclaimed shou sugi ban oak
ferrule material | reclaimed brass embossing stamp, linen micarta
weight: 89g
This knife’s mono-steel blade is made from 1095 carbon steel. It is similar in composition to the Hitachi White line of steels, with high levels of carbon and very few impurities. This steel performs at a high level while offering greater toughness and edge retention than its Japanese counterparts. It is easy to sharpen and takes some of the finest edges due to the lack of large carbides formed from alloying elements.
With a symmetrical grind, this knife is designed for either left or right-handed user. With a dynamic grind the heel is robust and can handle tasks such as cutting through joints of chickens while the tip is an absolute laser. This is a super versatile knife and fun to cook with
The takedown handle is made from oak reclaimed from leg of an old desk and was burnt on red hot steel inspired by the Japanese shou sugi ban finish. The handle is sealed with food grade natural tung oil.
Each knife comes stored in its own wooden sheath and wrapped in a furoshiki.
04.02.10 petite chefs knife
blade steel | 1095 carbon steel
HRC | ~62
overall Length | 250mm
blade length | 140mm
blade height at heel | 38mm
spine thickness at handle - mid - tip | 2.5mm - 1.8mm - 1.4mm
handle material | reclaimed shou sugi ban oak
ferrule material | reclaimed brass embossing stamp, linen micarta
weight: 89g
This knife’s mono-steel blade is made from 1095 carbon steel. It is similar in composition to the Hitachi White line of steels, with high levels of carbon and very few impurities. This steel performs at a high level while offering greater toughness and edge retention than its Japanese counterparts. It is easy to sharpen and takes some of the finest edges due to the lack of large carbides formed from alloying elements.
With a symmetrical grind, this knife is designed for either left or right-handed user. With a dynamic grind the heel is robust and can handle tasks such as cutting through joints of chickens while the tip is an absolute laser. This is a super versatile knife and fun to cook with
The takedown handle is made from oak reclaimed from leg of an old desk and was burnt on red hot steel inspired by the Japanese shou sugi ban finish. The handle is sealed with food grade natural tung oil.
Each knife comes stored in its own wooden sheath and wrapped in a furoshiki.
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