Description
This versatile chef’s knife was forged by hand from high carbon steel. The cutting edge is extremely sharp and 4.75″ long. The hardwood handle is a full 5″ long. Overall length is 10.5″.
The blade is 1.75″ wide. The bolster is copper and rosewood.
You can still see some of the hammer marks from the forging process in the blade. When forging a knife, I always like to retain some of the hammer marks from the forge to preserve the story of the knife’s origins and history.
The steel is not stainless, so it will need to be washed and wiped dry after use, and it is NOT dishwasher friendly – as no knife is. The surface of the blade will develop a lovely patina over time as it is used, and many cooks prize high carbon not only for the patina, but for the superior cutting edge. High carbon is much harder than stainless, so the cutting edge will be sharper than you typically get in stainless steels.
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