Blade Length: 270 mm
Steel: SK-4
Handle: Ecowood
Ferrule: Welded Steel
HRC:  60-61
Bevel: Double


Great for those who want a knife to hold its weight in the rigours of a kitchen, this knife is a workhorse and will get the job done. Also great for those who want a Japanese blade with the familiarity of a western handle.


Notes:

• After use, wash with warm water and a non-abrasive cloth or sponge and dish soap. Dry immediately and thoroughly to prevent rust from forming.
• When cutting acidic ingredients (eg. rhubarb, onions, tomatoes), wipe or wash immediately after use.
• Because this knife is made of carbon steel, it will eventually develop a patina, or oxidation, that will eventually help with rust prevention. Be aware that this looks like discolouration.
• Never put this knife in the dishwasher! The high temperature will ruin the wood handle and may dull the blade!
• Avoid hard ingredients like nuts, bones, and frozen foods. They may chip the edge.