Carbon Steel Butcher Knife with Leather Sheath

$60.00

In Stock

This high carbon steel butcher knife is perfect for slicing fish, meats and vegetables.  Blade Material: Hand forged from High Carbon Steel. Handle Material: Natural wood handle. Packaging: Leather sheath. Origin:...

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Description

This high carbon steel butcher knife is perfect for slicing fish, meats and vegetables. 

Blade Material:

Hand forged from High Carbon Steel.

Handle Material:

Natural wood handle.

Packaging:

Leather sheath.

Origin:

Made in China.

Specifications:

Thickness 3.0 mm
Blade length 19.0 cm
Total length 29.0 cm
Blade Height 6.0 cm
Weight 359 g
Hardness 58 ±2HRC

 

 Care and Use Instructions

  • Suitable for use on fish, meats and vegetables.
  • 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. 

    • Suitable for 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, 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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