Vegetable Knife - Ash - 165mm

Japanese handmade chef's knife with exceptional sharpness

This 180 mm chef's knife from Knifemakers is handmade from Japanese Aogami steel with an impressive hardness of 62 HRC. The knife beautifully combines traditional Japanese craftsmanship with a stunning handle made of Rengas wood and oak, providing perfect balance and precision in hand.

Ideal for professional kitchens and passionate home cooks who value precision when preparing both meat and vegetables.

Japanese precision steel that retains sharpness longer

The Aogami steel (Blue Paper Steel) in this knife contains small amounts of tungsten and chromium, resulting in a harder edge than traditional knives. With a hardness of 62 HRC, the knife maintains its exceptional sharpness through prolonged use, reducing the need for frequent sharpening. The handmade construction ensures that every cut is clean and precise, whether you're chopping fine herbs or tackling more demanding ingredients.

Balanced comfort with natural materials

The octagonal handle made from Rengas wood (Bornean rosewood) combined with oak bolsters not only offers a visually appealing look but also provides an ergonomic and secure grip. This combination of materials minimizes hand fatigue during extended use while ensuring maximum control. The small wedges that secure the handle guarantee a robust construction that stands up to daily use in both professional and home kitchens.

Maintaining your handmade masterpiece

To preserve the knife's quality and performance, proper maintenance is required. Always wash the knife by hand immediately after use and dry it thoroughly. Regularly apply a thin layer of oil to the blade to protect against rust. Avoid using a dishwasher, as it can damage both the steel and the handle. With proper care, this knife will be a loyal companion in the kitchen for many years.

Key benefits of this Knifemakers chef's knife:

• Made from Aogami steel with 62 HRC hardness for long-lasting sharpness
• Handmade by a third-generation Japanese knife maker with expertise in precision steel
• Ergonomic handle in Rengas wood and oak for optimal balance and control

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

Frequently Asked Questions

How do I best maintain my Aogami steel knife?
Always wash the knife by hand and dry it immediately after use. Regularly apply a thin layer of neutral oil to the blade to prevent rust. Store the knife in a knife block or with a blade protector.

Can this knife be used for all types of cooking?
The knife is suitable for most kitchen tasks involving meat and vegetables, but avoid cutting through bones or frozen foods, as the hard steel (62 HRC) can be damaged by such tasks.

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