Damascus Steel Knife Delta
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Forged of two premium carbon blade steels this chefs knife is pleasing to the eye and the hand equally. The ebony handle is fitted under the elongation of the blade, that shows the forming process of the steel in its vertically standing layers. This fire-welding technique is very demanding and forms a blade of 62 HRC that will satisfy highest demands on cutting and sharpness retention.
Material: 1.2842 and 75Ni8 and Ebony
Maker Location: Germany
Made in: Germany
SKU: JH nr.23
Designer: Hebach and Kloess
Retail Price: $2,500.00
Size in Inches: L: 2.2" x W: 13.6, blade 8.3" x H: 0.8"
Size in Centimeters: L: 5.5 x W: 34.5, blade 21 x H: 2
Weight: 0.5 lb, 0.23 kg
Lead Time: 4 weeks
Ships from: Germany
Every additional piece 6 weeks plus
One of the frist quetions about our kitchen knives is: “How long will they stay sharp?” Truthfully we have to answer: that depends... It is crucial how the knife is treated. If attention is put on the following points, they will stay sharp very long and, should they deteriorate, they can easily be sharpened with a fine Japanese Waterstone. 1. The knife should be moved in line of the cutting edge, especially not turned on the spot after cutting. Don´t use the cutting edge for scraping off the cut food, just turn the blade and use the back. 2. Wood is the best surface for cutting. Don´t cut on glass, ceramics or stone. Bamboo is not recommendable either because it has inclusions of minerals that will grind the edge eventually. 3. Our kitchen knives are not made for very hard materials as bone, extreme bread crusts or frozen food unless they are declared for that purpose and thus have thicker blades. 4. After using just rinse the knife with clear water and dry it thoroughly. Soap is not necessary. Never ever put any sharp knife into the dishwasher! 5. Carbon steel blades and wooden handles like to be oiled when not used daily. Best is camellia oil because it does not harden.
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