This chef's knife is made of premium O1 carbon steel.
Hardness 60-63 HRC (excellent resistance, retention of knife edge)
Wood: stabilized maple burl
Why choose carbon steel instead of stainless?
The grain structure of carbon steel is much finer than stainless steels. This fineness of grain allows for a sharper, stronger and more durable cutting angle. Your knife will therefore be sharper and keep its cut longer than any stainless steel knife.
Your blade is made from hardened type O-1 steel. Thanks to a process of heat treatment and rapid cooling (quenching), the blade acquires great hardness and durability. Each of our blades is handcrafted with the utmost care.
If you cut acidic foods, onions, lemon, lime, etc., your blade will develop a patina (blackened blade) this is normal because it is the steel that protects against food acidity and oxidation. Carbon steel is much more efficient and durable than stainless steel, on the other hand, it isit is imperative to dry the knife well after each use.
Hand wash with a sponge (so as not to damage the patina)
Dry well after use.
Never cut bones or frozen products.
Always cut on a wooden or plastic board and do not scratch with the edge.
Sharpen by hand on a 600+ stone (grit). Sharpen with a ceramic spindle or 1000+ stone (grit).
Apply oil to the handle and the bladewhen you have time. (mineral oil, vegetable oil / canola etc ...)
Sharpen or sharpen?
It depends on how worn your knife is, whether it has lost its sharpness with frequent use, or if it is actually dull. Knives that have lost their sharpness are sharpened with the rifle. For dull knives, a sharpening stone should be used.