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- Knife Chef No. 6 steel K340 handle paduk acrylic
Knife Chef No. 6 steel K340 handle paduk acrylic
Knife Chef No. 6 steel K340 handle paduk acrylic
- Blade steel tipeК340-Bohler
- Материал рукоятиАкрил, Падук
- Lengtn blade (os)177 mm
- Witdth blade (os)28 mm
- Толщина клинка1.4 mm
- Lengtn handle (os) 120 mm
- Hardness (HRC)62
- Product weight, gram95
- КонструкцияФиксированные
- Форма клинкаTrailing point
- SheathLeather
Detailed analysis of the characteristics and features of the knife
Blade steel: Böhler K340 (HRC 62)
Boehler K340 is a modern tool steel known for its high hardness and excellent wear resistance, which is especially important for kitchen knives used on a daily basis. Quenching up to 62 HRC ensures long-term retention of the cutting edge and a minimum sharpening frequency. The K340 resists abrasion well, allowing the knife to remain sharp even when frequently working with hard foods such as meat with cartilage or hard vegetables.
However, steel in this category requires careful care: due to its high carbon content, K340 is more susceptible to corrosion than traditional kitchen stainless steels. After each use, it is recommended to thoroughly wipe the blade dry and periodically use mineral oil, especially when storing the knife for a long time.
Handle material: Paduk and acrylic
The combination of natural paduk and resistant acrylic creates a balance of aesthetics, tactile comfort and practicality. Paduk is an exotic wood with a natural oiliness and resistance to moisture, which is extremely important in the kitchen. Acrylic inserts enhance moisture resistance and provide additional resistance to mechanical stress and detergents. This handle does not slip even in a wet hand, it fits well in the palm of your hand thanks to its competent ergonomics. The 120 mm length provides a firm grip for both male and female hands.
Blade Shape: Trailing Point
The Trailing Point blade (raised tip) provides graceful, precise cuts and is great for thinning, fine chopping and slicing. This is especially valuable when working with meat, fish, vegetables and fruits. The thin butt (1.4 mm) and 28 mm wide guarantee excellent cutting control and minimal cutting resistance.
However, the design with a thin blade and a pronounced tip rise is not designed for chopping bones or chopping hard foods — such loads can damage the cutting edge.
General properties and wear resistance
Thanks to the combination of tool steel with a hardness of 62 HRC and a wear-resistant handle, the knife demonstrates durability with proper care. The thin blade allows you to perform the chef's work at a professional level, and the leather scabbard not only protects the blade, but also emphasizes the status of the handmade product.
Optimal tasks and conditions of use
- Professional and home cooking: thinning, slicing, chopping meat, fish, vegetables and fruits
- Fine culinary work that requires high precision
- Collectible goals — thanks to a combination of premium materials and handmade
Restrictions and recommendations for use
- It is not intended for chopping bones and frozen foods
- It requires regular maintenance — washing, dry wiping, periodic lubrication of the blade with oil
- Use only a soft sponge for washing, avoid prolonged contact with water
- It is not recommended to wash in the dishwasher — natural wood and acrylic may lose their appearance
Final recommendation
This knife is an ideal choice for those who appreciate the highest cutting quality, handmade aesthetics and the reliability of modern materials. It is especially suitable for professional chefs, culinary enthusiasts, and collectors seeking an outstanding tool for precise and clean cuts. If you often work with delicate products and want the knife not to lose its sharpness after many hours of work, this K340 steel ensemble and paduk handles with acrylic are your choice. It is not suitable for heavy work and rough handling.
Knife care
- After use, rinse with warm water and wipe dry
- Periodically lubricate the blade with mineral oil to protect against corrosion
- Use neutral detergents for the handle and avoid prolonged soaking
- Store in a dry place, preferably in a leather sheath