TX Knives

Functional handmade kitchen knives

210mm High Carbon Chef Knife

300.00
sold out
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210mm High Carbon Chef Knife

300.00
sold out

#112

European style chef knife in differentially heat treated carbon steel. This is a very light knife and a great all round knife. One of my favorites.
Not being stainless it is not for everyone as it requires more care in order to develop a nice patina, rather than to rust. If well maintained it is a great knife, with a steel that is easy to sharpen.

Blade

The blade has a convex grind and is tapered from the bolster to the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.


Steel: 1095 high carbon steel

1095 has been a very popular high-carbon steel for knives for many years. It holds a great edge and is very easy to sharpen, but rusts easily if not cared for.


Heat treatment: The blade has been differentially heat treated inhouse in a PID controlled furnace at 815°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

The differential hardening of the blade is produced by covering part of the blade in clay during heat treat and results in a soft spine but a hard edge. What is called a hamon in Japanese sword making.


Hardness: 62.5 HRC

Handle

Material: Stabilized bog oak
The wood used for this knife is Danish bog oak. The wood is vacuum stabilised with epoxy to make it more durable and resistant to water.

Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, G10 and stainless spacers.


Treatment: The handle is sealed with Danish Oil


Add To Cart

#112

European style chef knife in differentially heat treated carbon steel. This is a very light knife and a great all round knife. One of my favorites.
Not being stainless it is not for everyone as it requires more care in order to develop a nice patina, rather than to rust. If well maintained it is a great knife, with a steel that is easy to sharpen.

Blade

The blade has a convex grind and is tapered from the bolster to the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.


Steel: 1095 high carbon steel

1095 has been a very popular high-carbon steel for knives for many years. It holds a great edge and is very easy to sharpen, but rusts easily if not cared for.


Heat treatment: The blade has been differentially heat treated inhouse in a PID controlled furnace at 815°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

The differential hardening of the blade is produced by covering part of the blade in clay during heat treat and results in a soft spine but a hard edge. What is called a hamon in Japanese sword making.


Hardness: 62.5 HRC

Handle

Material: Stabilized bog oak
The wood used for this knife is Danish bog oak. The wood is vacuum stabilised with epoxy to make it more durable and resistant to water.

Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, G10 and stainless spacers.


Treatment: The handle is sealed with Danish Oil