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- Chef Knife No. 4 H12MF black hornbeam
Chef Knife No. 4 H12MF black hornbeam
Chef Knife No. 4 H12MF black hornbeam
- Blade steel tipeh12MF
- Материал рукоятиЧерный граб
- Lengtn blade (os)185 mm
- Witdth blade (os)47 mm
- Толщина клинка1.8 mm
- Lengtn handle (os) 120 mm
- Hardness (HRC)61-62
- Product weight, gram150
- КонструкцияФиксированные
- Форма клинкаDrop Point
- SheathLeather
Detailed analysis of properties and features
Blade steel — X12MF: The legendary domestic tool steel X12MF is famous for its phenomenal wear resistance and excellent cutting ability. With a hardness of 61-62 HRC, the blade has a high resistance to blunting even under intense loads. This grade of steel is resistant to abrasion and retains its sharpness longer than most analogues, which is especially important for professional kitchens.
Despite its excellent strength, X12MF requires care: the material is brittle compared to less hard steel alloys, and it should not be used for cutting bones and working on hard products with high rigidity.
X12MF is resistant to corrosion in domestic use, however, with constant exposure to a humid environment or untimely care, darkening or stains may occur — it is recommended to wipe the blade dry after work and avoid prolonged contact with acids.
Handle material — black hornbeam: Hornbeam is a hard and dense wood with a rich dark color, high strength and beautiful texture. It fits perfectly in your hand, does not slip even in wet conditions, ensuring a secure grip. Natural wood is pleasant to the touch, and black hornbeam looks elegant and respectable, emphasizing the status of a handmade product.
Blade geometry: The classic Drop Point shape with a thickness of 1.8 mm and a width of 47 mm creates a versatile work cloth for any culinary task, from thin slicing to delicate chopping. The blade length of 185 mm is optimal for both household kitchens and professional chefs: it is convenient to work with both vegetables and meat.
Easy maintenance: X12MF requires rare sharpening, but it is advisable to sharpen on abrasives designed for hard steels. Care of the handle is minimal: it is enough to wipe it with a soft cloth and periodically rub it with oil to preserve the gloss and structure.
A leather scabbard is included — it is not only convenient for storage, but also reflects the uniqueness of the handiwork.
Scope of application, advantages and limitations
- Optimal tasks: Universal slicing, chopping, working with any products (vegetables, meat, fish), ideal for professional and home cooking.
- Handle: It holds perfectly even in a wet hand, does not slip, which is critical for safety and precision of movements.
- Durability: High wear resistance of the blade, blunt slowly; the handle is resistant to wear and cracks.
- Restrictions: It is not recommended to use it for chopping bones and frozen foods, as the thin edge may be damaged. It requires regular household care after use, especially when working with acidic food.
Unique features
Every detail of the knife is the result of handmade work: a perfectly balanced combination of tradition and modern technology.
The X12MF steel gives the product a special status and durability, and the handle made of natural black hornbeam highlights the knife externally and provides pleasant tactile sensations.
The lightness and balance of the blade allow you to work for a long time without fatigue, even on large volumes of products.
Care recommendations
- Immediately after use, rinse and wipe dry, avoiding prolonged contact with water and aggressive media.
- Sharpen only on suitable abrasives for hard steels (for example, water or diamond stones).
- The handle made of black hornbeam is sometimes wiped with mineral oil to preserve the shine and prevent drying out. Store in a leather sheath to protect the blade and maintain the aesthetics of the handmade.
A brief recommendation
This knife is an ideal choice for demanding home cooks and professional chefs who appreciate high cutting resistance, the beauty of natural materials and comfort in work. It is especially suitable for those who strive for aesthetics and reliability — for daily use in the kitchen, for culinary enthusiasts and connoisseurs of high-quality products.
It is not recommended for cutting bones and working on particularly hard products — it is better to use specialized tools for these tasks.
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