Carving knife, 20 cm, Endeavour, 67 layers

Carving knife 20 cm Discovery Pro – precision cutting of meat

The carving knife from Endeavour's Discovery Pro series is developed for professional handling of meat and poultry. With its 20 cm long, slender blade in 67-layer Damascus-patterned VG10 steel and ergonomic pakkawood handle, the knife gives you optimal control and precision when carving. It is ideal for removing sinew, trimming fat and cutting perfect slices of a roast.

Japanese precision steel with outstanding durability

At the heart of this carving knife is Japanese VG10 steel from Takefu Special Steel Co., surrounded by 33 layers of Damascus steel on each side. This construction gives the knife an excellent balance between sharpness and durability. With a hardness of 60–61 HRC, achieved through special hardening at over 1000°C and cooling to below -180°C, the knife retains its edge longer than conventional knives. This means fewer interruptions during work and consistently precise cuts every time.

Ergonomic design for extended use

The handle is made from FSC-certified pakkawood, which provides a secure grip even with wet hands. The material is treated with resin, making it resistant to heat, moisture and warping – all important factors in a busy kitchen. The well-considered weight distribution of 500 grams reduces wrist strain during intensive use, allowing you to work longer without fatigue. The dark pakkawood also gives the knife an elegant appearance that matches its professional qualities.

Caring for your investment

To preserve the knife's exceptional qualities, proper care is required. Always wash the knife by hand, as the dishwasher can damage both the blade and the handle. Use a ceramic honing steel regularly to keep the edge sharp, and oil the handle approximately once a month to preserve the wood's natural beauty and protection. With the right care, this carving knife will be a reliable working partner for many years.

The Discovery Pro series carving knife stands out for:

• 67-layer Damascus steel with a VG10 core for superior sharpness
• Ergonomic pakkawood handle ensuring comfort during extended use
• Perfect balance and weight for precise carving of meat and poultry

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

Frequently asked questions

How does a carving knife differ from a regular chef's knife?
The carving knife has a longer, narrower blade designed specifically for cutting thin, precise slices of meat and removing sinew. It gives better control when carving than a broader chef's knife.

How often should I sharpen my carving knife?
This depends on the frequency of use, but regular maintenance with a honing steel is recommended. Professional sharpening may be necessary one to two times a year with frequent use.

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