Nordic kitchen

Chef's knife

20 cm
  • High-quality knife manufactured according to Japanese traditions
  • Incredibly sharp 67-layer Damascus steel
  • Sits well in the hand
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EUR 259.95
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  • Chef's knife
  • Chef's knife
  • Chef's knife
  • Chef's knife
EUR 259.95
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Nordic kitchen chef's knife

Most chefs prefer the chef’s knife because of its versatility, and the sharp blade is perfect for slicing and carving as well as chopping. The strong Damascus steel is a pleasure to work with, whether you are slicing tomatoes or filleting a chicken.

The knives in the Eva Solo Nordic kitchen series are a new product that is more than 2,000 years old. They are manufactured according to ancient Japanese traditions that employ the same techniques used to produce Samurai swords. Here, skilled metalworkers have laid 66 layers of Damascus steel around the core, which constitutes the 67th layer. The result is a sharper, harder and more balanced knife.

The method results in an extremely sharp blade, high flexibility and a narrow spine. The handle sits comfortably and securely in the hand, shaped according to its anatomy. The knife features a quillon for resting your thumb on. This allows you to work with greater precision and control, whether you are trimming a steak, chopping vegetables or cutting bread.

Nordic kitchen chef's knife
  • Facts

    • High-quality knife manufactured according to Japanese traditions
    • Incredibly sharp 67-layer Damascus steel
    • Sits well in the hand
    • Materials: Japanese Damascus steel (AUS 10), Pakkawood
    • Design by: Tools®
    • Size: Blade length: 20 cm, Length: 33.3 cm
  • Freight and delivery

    Free shipping on all orders above 89€

    Orders are dispatched within 1-2 workdays. you will recieve tranck-and-trace info as soon as your order leaves our warehouse. Shippingtime depends on receiver country.

    Delivery cost depends on reciever country and shipping method. This will be shown in the checkout.

  • Maintenance

    Always wash the knife by hand immediately after use under warm running water with a little soap. Dry the knife with a tea towel immediately after washing. The knife is not dishwasher-safe.

    To stay sharp, the knife will need whetting regularly. This should be done using a wet whetstone. Hold the knife at an angle of 13-15° while passing it over the whetstone. For the correct use of the whetstone, refer to the instructions for the whetstone used.

    For optimum protection of the blade, the knife should be kept on a magnetic knife strip, in a knife block, or in its original packaging when not in use.