Carving knife
Carving knife
Carbon steel blades will rust if not dried properly and wiped after use especially if cutting acidic foods. I personally force a patina on these knives as it looks amazing and is very practical.
Salmon knife , made O1 high carbon steel.
HRC 60-61
The handles are made from stabilsed woods .acrylics and resins, with carbon and mosaic pins , and G10 liners.
Blade length . 280 mm
LOA. 405 mm
108-130 gms
DO NOT PLACE IN A DISHWASHER OR LEAVE IN THE SINK .
A little food-safe oil or olive oil wiped on to your knife once a while will keep your blade in great condition
and preserve the beauty of natural wood.
Clean with warm soapy water , rinse and dry .
HANDWASH WITH WARM SOAPY WATER USING NON-ABRASIVES .
DRY WELL AND DEPENDING ON HOW OFTEN THE KNIFE IS USED,
WIPE DOWN WITH A THIN COAT OF OIL , THIS CAN BE FOOD GRADE MINERAL OIL OR OLIVE OIL