9 Inch 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: No box. The knife will be...

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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:

No box. The knife will be securely packed for shipping.

Origin:

Made in China.

Specifications: 

Thickness

3.0 mm

Blade length

23.6 cm

Total length

36.7 cm

Blade Height

7.8 cm

Weight

400 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).

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, any 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.

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