The whole knife is forged in a single mass of CARBON steel. The steel, Rockwell 54-56 HRC, is tempered,
ground and polished crosswise to produce a high-quality tool, great
cutting power, cutting hardness and balance. POM handles are manually
set and mounted on the tang using three through rivets.
forging to packaging, we garantee that all our operations are performed
in the Thiers region in FRANCE by skilled workers to ensure a
professional quality craft finish.
A Carbon-Steel knife has exceptional cutting power, but it requires
special maintenance. When using or washing your carbon-steel knife,
wipe it dry with care to avoid the rust . Never put carbon-steel knives in the dishwasher.
In use, the steel can change colour. This is quite normal.
A knife with a wide, rigid blade.
Several uses :
- Cutting slices of thick meat
- Cutting vegetables and fruit
- Chopping and mincing aromatic herbs