Carving Knife
$29.70
- 8-inch Carving Knife
- Japanese AUS-10 Steel
- HRC: 59º +/- tolerance
- Forging Construction: Sanmai
- Double Bevel Blade
- Curved Stainless-Steel Bolster
| Quantity | Price | Discount |
|---|---|---|
| 2-10 | $28.22 | 5% |
| 11+ | $26.73 | 10% |
Description
This eight-inch carving knife has a forged blade that stays sharp longer than a regular knife. The smooth cutting edge and long blade are ideal for cutting perfect, thin slices.
Key Features + Specifications
- Fully forged, full tang high-carbon stain-resistant stainless steel with curved bolster
- A 15° blade angle on each side offers superior sharpness
- Contoured triple-riveted dark ebony wood handle designed for comfort and control
- 66 layers stainless steel Sanmai construction with AUS-10 steel core
| Dimensions | |
| Blade Length (mm): | 205.0 mm |
| Blade Height (mm): | 35.0 mm |
| Total Length (mm): | 345.0 mm |
| Weight (g): | 245.0 g |
Engraved & Personalized Knives
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Additional information
| Weight | 0.47 kg |
|---|
Reviews (1)
1 review for Carving Knife
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Use & Care
To keep your fine cutlery performing at the highest level and to maintain its striking beauty, follow these tips for how to best use and care for your knife.
- Handwash in warm water and towel dry.
- A good cutting board will help retain a sharp edge for substantially longer. Softwoods, such as teak, are preferred.
- Do not cut frozen foods and bones unless it's meat cleaver.
- Never use your knife as a screwdriver or hammer.
- Use a sharpening stone, not honing steel, to re-sharpen your knives.
- It is best to store your blades in a wooden block, in-drawer knife tray, sheath, or knife case. Do not store your knives unsheathed in a drawer.
Frank Keenan –
Arrived quickly, and was exactly what I wanted.