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8" High Carbon Stainless Steel Butcher Knife
$75.00
In Stock
This beautiful high carbon stainless steel butcher knife is perfect for slicing meats, fish and vegetables. Blade Material: 4Cr13 Stainless Steel Handle Material: Natural Wood Packaging: Gift box. Origin: Made in China....
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Description
This beautiful high carbon stainless steel butcher knife is perfect for slicing meats, fish and vegetables.
Blade Material:
4Cr13 Stainless Steel
Handle Material:
Natural Wood
Packaging:
Gift box.
Origin:
Made in China.
Specifications:
|
Thickness |
3.0 mm |
|
Blade length |
20.7 cm |
|
Total length |
33.0 cm |
|
Blade Height |
5.1 cm |
|
Weight |
269 g |
|
Hardness |
58 ±2HRC |
Care and Use Instructions
- Suitable for use on fish, meats and vegetables.
- Do not use on frozen foods or bones.
- Only use natural wood or plastic cutting boards. Never use stone, glass or other rigid cutting surfaces.
- Hand wash with warm soapy water, rinse clean and dry after each use.
- Always apply a small amount of oil after each use. We recommend Tsubaki oil (Japanese Camellia Oil) which has been used for centuries by Japanese knife makers to protect all types of steel.
- Avoid prolonged immersion in liquids (water, solvents, etc).
- Do not clean in the dishwasher.
- Sharpen using a whetstone or a quality knife sharpener.
- Store your knife in a dry place (out of the sheath).
- As a minimum, wipe the blade with oil, 3 to 4 times a year to stop rust forming (more often if near water).
- Given the right conditions, even stainless steel can rust. If you are in a humid climate or coastal region it is important to keep your knife's blade protected with a quality knife oil.
Shipping
This items includes free shipping within Australia.
Shipping to New Zealand is calculated at checkout.
Care Instructions
• Suitable for use on fish, meats and vegetables.
• Do not use on frozen foods or bones.
• Only use natural wood or plastic cutting boards. Never use stone, glass or other rigid cutting surfaces.
• Hand wash with warm soapy water, rinse clean and dry after each use.
• Always apply a small amount of oil after each use. We recommend Tsubaki oil (Japanese Camellia Oil) which has been used for centuries by Japanese knife makers to protect all types of steel.
• Avoid prolonged immersion in liquids (water, solvents, etc).
• Do not clean in the dishwasher.
• Sharpen using a whetstone or a quality knife sharpener.
• Store your knife in a dry place.
• As a minimum, wipe the blade with oil, 3 to 4 times a year to stop rust forming (more often if near water).
• Given the right conditions, carbon steel can rust. If you are in a humid climate or coastal region it is important to keep your knife's blade protected with a quality knife oil.