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.


Maintenance Tip
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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