Robert Welch Signature Stainless Steel Carving Knife 23cm
Robert Welch Signature Stainless Steel Carving Knife 23cm
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Robert Welch Signature Stainless Steel Carving Knife 23cm
The Robert Welch Signature Carving Knife features a long, curved 23cm blade designed to cut fine slices of meat, poultry, and fish in a single, smooth stroke. Developed in consultation with professional chefs, this knife combines a hand-applied 15° Japanese-style edge with fully forged German DIN 1.4116 stainless steel construction for exceptional sharpness and durability.
The ergonomically shaped handle provides comfort, balance, and control whilst minimising hand fatigue during extended carving sessions. Full tang construction—where the blade steel runs through the entire handle—delivers superior strength and weight distribution. The RW insignia detail on the handle identifies this as part of Robert Welch's premium Signature collection.
Key features:
- 23cm long curved blade: Designed to cut complete slices in a single stroke for clean, professional presentation
- Hand-applied 15° edge: Japanese-style edge angle provides superior sharpness compared to traditional Western knives
- Fully forged German steel: DIN 1.4116 stainless steel hardened to Rockwell 56 for optimal edge retention
- Full tang construction: Blade steel extends through the entire handle for superior strength and balance
- Ergonomic handle: Shaped for comfort, control, and to minimise fatigue during use
- Easy home maintenance: Rockwell 56 hardness allows for straightforward sharpening whilst maintaining edge
- RW insignia detail: Permanent steel detail identifying the Signature collection
- Gift boxed: Presented in Robert Welch gift packaging
- Lifetime guarantee: Backed by Robert Welch's comprehensive warranty
Designed for home cooks who want professional-quality results when carving roasts, poultry, and fish.
What Customers Ask About Robert Welch Signature Carving Knife
What's the advantage of a 15° edge angle?
The 15° edge angle (Japanese-style) provides superior sharpness compared to traditional Western knives which typically have 20-25° angles. This sharper edge allows you to cut finer, more precise slices with less effort, particularly important when carving meat where presentation matters.
Should I choose the 23cm or 20cm carving knife?
The 23cm (9") blade is ideal for larger joints like turkey, leg of lamb, or beef roasts where the longer blade enables you to cut complete slices in a single stroke. The 20cm version works better for smaller joints and poultry. Consider what you carve most frequently—the longer blade provides more versatility for larger cuts.
What does 'fully forged' mean and why does it matter?
Fully forged means the blade is made from a single piece of steel heated and shaped through forging, rather than cut from a sheet. This process creates a stronger, better balanced knife with superior durability. The full tang (steel running through the entire handle) adds further strength and balance.
How do I keep the blade sharp?
The Rockwell 56 hardness means the blade holds its edge well. Use a honing steel regularly to maintain the edge between sharpenings. When the blade needs proper sharpening, use a whetstone or take it to a professional knife sharpener. Always hand wash and dry immediately after use to maintain the edge.
Can I use this knife for everyday cutting tasks?
This knife is specifically designed for carving—slicing cooked meat, poultry, and fish. The long, curved blade excels at this task but isn't ideal for chopping vegetables or general prep work. Use a chef's knife for everyday tasks and reserve this for its intended carving purpose.
Is this knife dishwasher safe?
Whilst the stainless steel can technically withstand dishwashers, hand washing is strongly recommended. Dishwasher detergents and high temperatures can dull the blade over time and affect the handle. Rinse after use, wash in warm soapy water with a microfibre cloth, dry immediately, and avoid soaking.
What We've Learned About Carving Knives Since 1972
After five decades of helping customers choose kitchen knives, we've observed that many home cooks overlook the importance of a proper carving knife. They attempt to carve with chef's knives or bread knives, resulting in torn meat and uneven slices that affect both presentation and texture.
The long, curved blade of a proper carving knife like this Robert Welch Signature makes a significant difference. The length allows you to cut complete slices in a single, smooth stroke—essential for maintaining the meat's texture and creating professional-looking portions. The 15° Japanese-style edge provides the precision needed for thin, even slices.
We've also noticed that customers who invest in quality carving knives and maintain them properly (hand washing, regular honing) tend to enjoy carving rather than viewing it as a chore. The combination of proper tool and good technique transforms carving from a stressful task into a satisfying part of presenting a meal.
Specifications
Why Buy From Art of Living?
Founded in Reigate in 1972, we've spent over five decades helping customers select quality cookware. We've been twice nominated for the Excellence in Housewares award for customer care.
Our Guarantees to You
- ✓ No Quibble Returns - Even Used Items
- ✓ Half-Price Accidental Damage Replacement (2 Years)
- ✓ Price Match Guarantee
Read our full guarantee policy →
Questions? Visit our contact page or call us on 01737 222996
Care & Use Instructions
Before first use: Remove from gift box and packaging. Wash in warm soapy water using a microfibre cloth, rinse thoroughly, and dry completely. The knife will be sharp—handle with care.
Daily cleaning (recommended method): Hand washing is essential to maintain both sharpness and appearance. Rinse the knife to remove all traces of food as soon as possible after use. Wash in warm soapy water with a microfibre cloth or non-abrasive brush. Avoid soaking. Always dry thoroughly immediately after washing using a microfibre cloth. Never leave knives sitting in water or lying wet on work surfaces.
Maintaining sharpness: Use a honing steel regularly (ideally before each use) to maintain the 15° edge between proper sharpenings. A honing steel realigns the blade edge rather than removing metal. When the knife needs actual sharpening (you'll notice it requires more pressure to cut), use a whetstone or take it to a professional sharpener who can maintain the 15° angle. Proper maintenance means the knife should need sharpening only 2-3 times per year with home use.
Handle maintenance: Periodically apply food-safe mineral oil to the handle to maintain its colour and appearance. Apply a small amount, work it in, and remove any excess with a clean cloth. This is particularly important if you notice the handle beginning to look dry.
During use: Use the carving knife on a wooden or plastic cutting board—never glass, marble, or ceramic surfaces which will dull the blade rapidly. Let roasted meat rest for 10-15 minutes before carving to allow juices to redistribute. Use long, smooth strokes rather than sawing motions to cut clean slices. The curved blade is designed to rock gently through the meat.
Storage: Store in a knife block, on a magnetic strip, or in a drawer with blade guards. Never store loose in a drawer where the blade can contact other utensils—this dulls the edge and creates a safety hazard. Ensure the knife is completely dry before storing.
Important care notes:
- The 15° edge is sharper than traditional Western knives—always cut away from yourself and keep fingers clear
- Don't use the knife to cut through bones, frozen food, or very hard vegetables—this can chip or damage the blade
- Avoid twisting or prying motions which can bend or break the blade
- Don't leave the knife soaking in water, particularly for extended periods
- Don't use abrasive cleaners, steel wool, or scouring pads which could scratch the blade finish
- If rust spots appear (unlikely with proper care), remove them immediately with a paste of bicarbonate of soda and water, then rinse and dry thoroughly
Why hand washing matters: Dishwashers subject knives to harsh detergents, high temperatures, and contact with other items—all of which dull the blade and can damage the handle. The few seconds required for hand washing significantly extends the knife's life and maintains its performance.
Frequently Asked Questions
What if I've used it and don't like it?
Return it anyway. Our no quibble guarantee covers used items - if it doesn't do what you wanted, we'll refund you. This applies even after you've used it.
How does the Half-Price Replacement guarantee work?
Valid for 2 years from purchase date. If you accidentally break this item, we'll replace it at half price with proof of purchase and evidence of breakage. Photos of the damage are acceptable.
Does the Robert Welch Lifetime Guarantee cover accidental damage?
The manufacturer's lifetime guarantee covers defects in materials and workmanship. Our own Half-Price Accidental Damage Replacement covers breakage from drops or accidents for the first 2 years. Contact us to determine which guarantee applies to your situation.
What's the difference between German DIN 1.4116 steel and other stainless steels?
DIN 1.4116 is a high-carbon German stainless steel specifically formulated for kitchen knives. It offers excellent edge retention, corrosion resistance, and ease of sharpening. When hardened to Rockwell 56, it provides the optimal balance of sharpness, durability, and practicality for home use.
Will this match other Robert Welch Signature pieces?
Yes, this carving knife is part of the award-winning Signature collection and features the same ergonomic handle design and RW insignia detail found throughout the range. It coordinates perfectly with the Signature 18cm carving fork and other knives in the collection.
How often will I need to sharpen this knife?
With regular use of a honing steel and proper care, you should only need to properly sharpen the knife 2-3 times per year. The Rockwell 56 hardness provides good edge retention. Signs that sharpening is needed include requiring more pressure to cut and the knife beginning to tear rather than slice cleanly.
Can I use this knife to carve raw meat?
Whilst you can use it for raw meat, carving knives are designed primarily for slicing cooked meat. For breaking down raw cuts, a boning knife or chef's knife is typically more appropriate. The carving knife excels at creating thin, even slices from cooked roasts.
What's the advantage of full tang construction?
Full tang means the blade steel extends through the entire length of the handle. This provides superior strength, prevents the blade from separating from the handle, and creates better balance. You can feel the difference immediately—full tang knives feel more substantial and balanced in the hand.
Do I need a special sharpener for the 15° edge?
You can use a standard whetstone, but you'll need to maintain the 15° angle rather than the more common 20° angle. If you're not confident sharpening at this angle, take it to a professional knife sharpener and specify the 15° edge. For regular maintenance between sharpenings, use a honing steel.
What mineral oil should I use for the handle?
Use food-safe mineral oil (also called food-grade mineral oil or cutting board oil). This is available from most kitchenware shops or online. Apply sparingly and buff off any excess with a clean cloth.
How long does delivery take?
Standard delivery to mainland UK addresses can take up to 7 working days, but is usually 3-4, and is free for orders over £49. Next day delivery may be available for £9.95 on orders placed before 1pm Monday to Thursday, depending on your location and our stock levels. You can also collect from our shops in Cobham or Reigate, or our warehouse in Redhill.
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“ Master knife selection with our expert guide. Learn blade types, steel grades, maintenance tips, and find your perfect chef's knife. 50+ years of expertise.” Read more about my views on Kitchen Knives in my article Kitchen Knife Buying Guide  by Andi HealeyArt of Living - Web Manager |
