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- Knife Chef No. 13 steel H12MF handle black hornbeam stabilized Karelian birch brown (NEW)
Knife Chef No. 13 steel H12MF handle black hornbeam stabilized Karelian birch brown (NEW)
Knife Chef No. 13 steel H12MF handle black hornbeam stabilized Karelian birch brown (NEW)
- Blade steel tipeh12MF
- Материал рукоятиКарельская береза, Черный граб
- Lengtn blade (os)210 mm
- Witdth blade (os)55 mm
- Толщина клинка1.8 mm
- Lengtn handle (os) 120 mm
- Hardness (HRC)61-62
- Product weight, gram150
- КонструкцияФиксированные
- Форма клинкаDrop Point
- SheathLeather
Materials and construction: an impeccable combination of aesthetics and practicality
Chef No. 13 kitchen knife is the result of the highest skill and careful selection of materials. The blade is made of alloy tool steel X12MF with a hardness of 61-62 HRC, which guarantees outstanding wear resistance and excellent sharpening retention even with intensive daily use. The blade is only 1.8 mm thick and 55 mm wide, providing excellent handling and allowing for both the finest slicing and complex chopping of vegetables and meat.
The handle combines two types of wood: luxurious black hornbeam and stabilized Karelian birch in rich brown color. This combination not only gives the knife a unique appearance and makes each product unique, but also provides excellent ergonomics. Wood stabilization protects the handle from moisture, deformations and mechanical damage, which is especially important for a kitchen knife.
Features of X12MF steel and care
The X12MF tool steel is widely recognized for its high hardness and outstanding wear resistance. The blade works for a long time without sharpening, even with frequent cutting of dense foods. However, due to the increased carbon and chromium content, steel belongs to the group of corrosion-resistant, but not completely stainless alloys: after work, it is advisable to wipe the blade dry and not leave it wet in order to maintain its perfect appearance and cutting properties. To maintain a professional level of sharpness, it is recommended to use musat or water stones, and, if necessary, to carry out professional sharpening.
Performance characteristics. Drop Point Blade Shape
The versatile Drop Point shape with a smooth lowering of the butt line is ideal for a wide range of kitchen tasks. It is the optimal choice for precise chopping and slicing of meat, vegetables, fish and herbs, as well as careful separation of flesh from bones without the risk of accidental cuts due to the high lateral lines of the blade and excellent visibility of the cutting area. The blade length of 210 mm allows you to work with large blanks, and the minimum thickness facilitates filigree cutting into slices of any thickness.
The 120 mm long handle is designed for a secure grip in both dry and slightly damp hands: ergonomics and the treatment of stabilized birch minimize the risk of slipping, providing confidence even when working in the kitchen for a long time.
Applications, advantages and limitations
- Optimal tasks:daily work in the kitchen — chopping, slicing, preparing vegetables, meat, fish, fruits; ideal for professional and home cooks, aesthetes who appreciate uniqueness and comfort.
- Collector's value: thanks to the handmade, exclusive combination of wood species and expressive appearance, the knife will become an ornament of any collection.
- Limitations: due to the thinness of the blade and its high hardness, it is not recommended to use the knife for chopping bones, opening frozen food or other heavy loads - there may be a risk of chipping. It is not suitable for camping conditions and extreme work outside the kitchen, as well as in situations where the knife is exposed to prolonged exposure to moisture.
Conclusion and recommendations
This knife is created for those who appreciate the harmony of a unique design, the highest sharpness and a professional kitchen tool. It is especially recommended for chefs, gastronomists and collectors, for whom not only functionality is important, but also aesthetics, history and handwork.
To maintain the perfect condition of the blade and handle: always wash the knife with warm water without abrasives after use, wipe thoroughly dry, avoid prolonged contact with acids and moisture. Regular light straightening and timely sharpening will allow the knife to serve you for many years.
If uniqueness, style, convenience and productivity in the kitchen are important to you, this chef's knife will open up new facets of cooking pleasure. For tasks involving rough handling, bones, frozen foods, or extreme conditions outside the kitchen, we recommend choosing specialized models.
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