Chef's Knife with Birch Wood 240mm

Fukakuryu Kai Chef's Knife with Birch Wood Handle 210 mm

This 210 mm chef's knife from the Fukakuryu Kai series combines traditional Japanese craftsmanship with an ergonomic birch wood handle. The knife features a sharp stainless steel blade that ensures precise cutting and long-lasting durability. The natural birch wood handle provides a secure grip during use.

Perfect for precise meat slicing, chopping vegetables, and general kitchen tasks where sharpness and control are essential.

Sharpness and precision in the kitchen

The 210 mm blade length offers an ideal balance between maneuverability and reach. The knife's sharp edge effortlessly cuts through both hard and soft ingredients, minimizing the need for force. This reduces strain on the wrist, making cooking more comfortable even during extended use.

Comfort and control with birch wood handle

The birch wood handle is not only visually appealing but also enhances the knife's functionality. The natural texture of the wood provides a secure grip, even with wet hands. Birch wood absorbs less moisture than many other types of wood, maintaining its shape and finish over time. The handle is designed to fit naturally in the hand, giving you full control over the knife.

Durability and maintenance

The stainless steel blade resists corrosion and stays sharp through many hours of use. With proper maintenance, this chef's knife will be a reliable kitchen companion for years to come. Regular honing and careful hand washing will significantly extend the knife's lifespan and preserve its sharp edge.

The Fukakuryu Kai chef's knife stands out with:

• 210 mm stainless steel blade for precise cutting
• Ergonomic birch wood handle for a secure grip and comfort
• Versatile knife for everyday use in both professional and home kitchens

You are always welcome to contact our customer service at web@hw.dk for further information.

FAQ

How do I best maintain my chef's knife with a birch wood handle?
Wash the knife by hand with mild soapy water and dry it thoroughly after use. Avoid the dishwasher, as it can damage both the blade and the handle. Treat the handle with food-grade oil a few times a year to preserve the wood's shine and resilience.

How often should I sharpen my Fukakuryu Kai chef's knife?
It depends on usage frequency, but generally, it is recommended to hone the knife on a honing steel before each use and have it professionally sharpened 1-2 times a year with regular use. This ensures optimal sharpness and prolongs the knife's lifespan.

AI has assisted with the text, and therefore, errors may occur.