KC Series | MIA 17 Chef Knife 9" Damas AUS10 Steel 67 Layer With Ultra Premium Italian Olive Wood Handle | La lame a un beau motif Damas
AUS-10 is a type of high-carbon stainless steel used to produce knives. It is considered to be a high-quality steel that offers a good balance of toughness, sharpness, and corrosion resistance. AUS-10 steel is often compared to other high-carbon stainless steels such as VG-10 and 440C, and is considered to be a step up in quality from commonly used knife steels such as 420 and 420HC. It is commonly used in the production of Japanese-style knives, such as Santoku and Gyuto knives.
Knife Type: Chef Knife
Blade Material: Japanese Damascus AUS10 Steel Core, 67 Layers
Blade Edge: Double Edge
Handle: Ultra premium Italian Olive Wood
Blade Length: 165mm ( 6.5")
Overall Length: 290mm (11.5" aprox)
Entretien et maintenance
Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:
Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge.
Keep the knife out of the reach of children to prevent accidents or injuries.
Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.
After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
Carefully clean both sides of the blade, the handle, and any other exposed parts.
Rinse the knife thoroughly to remove all soap residue.
Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.
Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.
Store the knife in a safe and dry place, away from moisture and humidity.
Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.
To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.
By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.
What a beautiful knife. The hammered pattern on the blade is not only beautiful, it helps release food when chopping. The knife is very well crafted. It’s extremely sharp and well balanced. Craftsmanship, features and eye catching good looks make this knife a great buy for the price point.
Amazing looking knife (true to the picture), you will not be disappointed! Very good quality build and definitely up to the task of being used as your main chef's knife! Shipped and arrived very quickly as well.
Je suis ravi d'avoir acheté ce couteau, il est très bien et rend la découpe des légumes plus simple et précise. Cela dit, le couteau vient avec une étiquette dans la boîte qui mentionne le prix est de 7500 YEN au Japon et ici il vendu deux fois plus cher voire plus quand il n'est pas en spécial, c'est un peu ordinaire.
I’m always a little sceptical when ordering from a new site online, but they were very friendly and helpful, even shipped out the next day!! It was for a gift, but so happy with it! Thank you kindly :)