BOUTIQUE

Carbon steel chef knife with differentially hardened blade

CHF850.00

It’s been a while since I made a carbon steel kitchen knife. This blade is for the true connoisseur who’s willing to maintain this blade with care and attention. The 125sc steel blade will sharpen to an amazingly sharp edge since this is a very “pure” steel the grain structure is very fine. The knife is differentially hardened with the traditional Japanese method of clay hardening. An insulating layer of clay only covering the spine of the blade during the hardening proces results in a flexible knife with a very hard cutting edge. The different crystal structures show on the surface after polishing, this line is called the “HAMON” line. This knife has not been hand polished resulting in a rougher looking finish.

  • Total length:358mm
  • Blade length: 230mm
  • Blade thickness: tapered 2.8mm to 0.3 mm at the tip
  • Steel: 125SC carbon steel
  • Hardness: 61/62 HRC
  • Green Juma, black G10 liners & stabilised Birch burl handle
Description

It’s been a while since I made a carbon steel kitchen knife. This blade is for the true connoisseur who’s willing to maintain this blade with care and attention. The 125sc steel blade will sharpen to an amazingly sharp edge since this is a very “pure” steel the grain structure is very fine. The knife is differentially hardened with the traditional Japanese method of clay hardening. An insulating layer of clay only covering the spine of the blade during the hardening proces results in a flexible knife with a very hard cutting edge. The different crystal structures show on the surface after polishing, this line is called the “HAMON” line. This knife has not been hand polished resulting in a rougher looking finish.

  • Total length:358mm
  • Blade length: 230mm
  • Blade thickness: tapered 2.8mm to 0.3 mm at the tip
  • Steel: 125SC carbon steel
  • Hardness: 61/62 HRC
  • Green Juma, black G10 liners & stabilised Birch burl handle
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