Itamae Forged Chef’s Knife
118€
- Hand-forged single layer blade
- Made of XC75 high carbon steel
- Sturdy handle from black pakkawood
- Long and thin blade
- Hardness of ~59 HRC
- Ideal to cut with precision
Delivery time:
Belgium, Netherlands: 1 business day
Germany, France: 2-3 business days
European Union, Switzerland: 3-7 business days
US, Canada: 7-12 business days
Rest of the world: 2-3 weeks
Description
Seeking thin and perfectly regular slices? The Itamae chef’s knife is a must-have for all chefs looking for precision. Made of high-quality carbon steel, this hand-forged knife is the ideal combination of elegance and perfection.
Traditionally Hand-Forged Blade
The Itamae chef’s knife is made from high-carbon steel consisting of a single layer. The chef’s knife is hand-forged and heat treated by our experienced blacksmiths following century old traditions. Thanks to the diligent manufacturing process the Itamae chef’s knife comes with a Rockwell hardness of 59 HRC.
Durable Handle
The handle is made of black pakkawood, known as one of the most exquisite woods for knife handles. Thanks to the high-quality material and finishing of blade and handle, this chef’s knife is particularly durable and resistant to frequent use and washing.
Usage
Looking for a knife with an ultra thin, sharp blade to cut beautifully thin and regular slices? The Itamae chef’s knife will be your secret to create the most aesthetically pleasing dishes you’re dreaming about.
Thanks to its long and thin blade (19 cm / 7.5 inch length and 58 mm / 2.3 inch in width), the Itamae chef’s knife has the perfect shape for precise cutting with ease. Whether you’d like to finely chop garlic or create those thin tomato slices to round off a carefully decorated plate, this knife will do the task. Thanks to its high-quality materials and high density, it’s suitable for everyday use and frequent washing.
This knife is sturdy enough to finely cut through both vegetables and meat with ease and precision. However, if you’d like to cut through large pieces of meat, our Shefu knife would be the right choice for you. To cut through heavy meat bones, check out our Serbian Bushcraft knife.
Additional information
| Blade length | 19 cm |
|---|---|
| Blade width | 58 mm |
| Main steel | 1075 high carbon steel |
| Hardness | 59 HRC |
| Handle | Black Pakkawood |
| Blade edge | Double bevel |
Proper care and maintenance of your high carbon knife is crucial in preventing rust and prolonging its lifespan.
- It is recommended to wash the blade with warm water and dry it thoroughly after each use.
- Do not clean your knife in the dishwasher.
- Avoid cutting frozen products or bones.
- Store your knife in a dry place and avoid prolonged exposure to moisture.
- Apply a small amount of food-safe oil to the blade to protect it from moisture, wiping away any excess before each use.
- Regularly check the knife for any signs of rust and take appropriate measures to remove it promptly.
By following these simple guidelines, you can help to ensure that your high-carbon knife will be rust-free and in optimal condition for years to come.
