Handmade hand-forged butcher knife: high carbon precision slicing for chefs
This traditional, hand-forged high-carbon broad Santoku blade is designed for precise slicing and clean, even cuts. The knife carries ancient craftsmanship in every forge mark. The manual forging process takes longer than mass-produced blades, helping the knife maintain its quality for many years. As a handmade piece, the knife's lines may appear a bit rough compared to modern machines, but it remains a sturdy tool built for professional kitchens.
Crafted from high manganese steel with a full tang for solid balance and durability.
Key features
- Handmade forging: antique forging, skillfully shaped by a master blacksmith, with strong steel and good ductility.
- Carbon steel material: selected high-quality high-carbon steel, repeatedly forged for high hardness and sharpness.
- Ebony wood handle: a durable wood handle with a copper reinforced ring, resistant to deformation and slipping for a comfortable grip.
- Full tang construction: provides excellent balance and strength through the blade.
- Clad steel: built with high manganese steel clad steel for a robust blade edge.
Use and care
After use, store the knife in a dry place in a well-ventilated area. If you won't use it for an extended period, apply a thin layer of cooking oil to the blade. Do not place the knife near open flames or immerse it in water or corrosive liquids for long periods.
Specifications
- Total length: 29.2 cm
- Blade length: 18.3 cm
- Blade width: 10 cm (widest point)
- Blade thickness: 4.5 mm
- Net weight: 539 g
- Material: handmade forged high manganese steel clad steel
Please note: The handle may be slightly darker than shown on screen due to the natural variation of wood.