Blade – Damascus steel made from chainsaw blades that jacket wraps around a tool steel core for exceptional sharpness. Handle – buckeye burl wood that’s stabilized through a long process to make sure it doesn’t ever expand or contract along the full tang handle.
Wash the knife after every use. Dry it well and place it in a separate storage.
This is a traditional French chefs knife. 7” blade, the spine is robust for those that like a nice weight to their blade for heavy and delicate cutting. This Knife blade has a 20° bevel, which I feel is a perfect angle for kitchen use. Distal taper to the point of it and a beefy heel that will breakdown larger items in a hurry.
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