Blade Length: 200 mm
Steel: 52100 Carbon
Handle: Spalted Maple/Ironwood
Inlay: Brass/Ebony
HRC:  62
Bevel: Double


By incorporating the fine, hard edge of Japanese knives and the heft of German with a food release centric s-grind geometry, these knives embrace Jesse Thompson's passion of blending tradition with the cutting edge. Designed to be truly heirloom, these knives feature high carbon steel blades and quality wood handles paired with stainless steel hardware.

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.