Mid-sized chef’s knife, a multi purpose blade for all kitchen work.
Some people prefer or are used to narrow blades such as this. A wider or narrow blade design preference is purely personal.
Narrow blades tend to either be used with the handle off the edge of the cutting board or, over the board but finishing the cut at the tip as the narrow blade means the fingers will contact the board, whereas a broader blade elevates and keeps the fingers above the board.
This is a hidden tang knife meaning the steel part of the blade which forms the handle is a long tapered extension of the blade which is embedded in the handle. This form of tang has been around for as long as knives. It is a little lighter and has a different feel than a full tang knife.
Mid-sized chef’s knife, a multi purpose blade for all kitchen work.
Some people prefer or are used to narrow blades such as this. A wider or narrow blade design preference is purely personal.
Narrow blades tend to either be used with the handle off the edge of the cutting board or, over the board but finishing the cut at the tip as the narrow blade means the fingers will contact the board, whereas a broader blade elevates and keeps the fingers above the board.
This is a hidden tang knife meaning the steel part of the blade which forms the handle is a long tapered extension of the blade which is embedded in the handle. This form of tang has been around for as long as knives. It is a little lighter and has a different feel than a full tang knife.
The handle is Pohutukawa, the ferrule where the handle joins the blade is Brass.
The steel is Nitro V stainless steel hardened at 59/60 HRC.
This level of hardness gives the knife very good edge retention but allows it’s edge to be maintained with a Honing Steel.
