A Chinese chef's knife with a broad 18cm blade for chopping vegetables, herbs and boneless meat. The wide blade doubles as a scoop to carry everything from the board to the pan.
Features
- Broad 18cm blade: Plenty of surface for chopping and scooping.
- 67-layer VG-10 Damascus steel: Holds a keen edge, resists corrosion and shows a distinctive layered pattern.
- Hardened to HRC60+: A hard blade that stays sharp for longer.
- Olive wood handle: Warm natural wood with an opal-effect ring, comfortable and well balanced.
- Leather sheath and gift box: Protects the edge in a drawer, and arrives ready to give.
Specifications
- Blade length: 18cm
- Blade: 67-layer VG-10 Damascus steel
- Hardness: Rockwell HRC60+
- Handle: Olive wood with opal-effect ring
- Comes with: Leather sheath and wooden gift box
- Warranty: 2 years against manufacturing defects
- Dishwasher safe: No, handwash only
Care
- Washing: Handwash only, with a soft cloth and mild washing-up liquid. The dishwasher blunts and chips blades and damages wooden handles.
- Drying: Towel dry straight after washing, so the blade and the olive wood handle aren't left wet.
- Storage: Keep it in its sheath, a knife block or another safe place, out of reach of children.
Questions and Answers
Q: Is it a cleaver?
A: No. It looks like one, but it's made for everyday prep, not for chopping through bones or heavy butchery. Use a dedicated cleaver for those jobs.
Q: Why choose a Chinese chef's knife?
A: The tall blade makes rocking cuts, fine chopping and scooping easy, all with one knife. Many cooks use it in place of a Western chef's knife.