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

#103

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.

The wood has a very interesting effect when viewed in the light as seen in this video.


Weight: 208g

Balance point: Between the bolster and the logo.

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: 63 HRC

Height at heel: 50.5mm

Thickness at

  • Spine at bolster: 2.7mm

  • Spine halfway: 2.1mm

  • 1 cm from the tip: 0.6mm


Handle

Material: Stabilized Spalted Beech

Bolster and spacers: Stainless 304 bolster pinned to the blade with 304 pins, G10 and stainless spacers.

Treatment: The handle is sealed with Danish Oil

Add To Cart

#103

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.

The wood has a very interesting effect when viewed in the light as seen in this video.


Weight: 208g

Balance point: Between the bolster and the logo.

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: 63 HRC

Height at heel: 50.5mm

Thickness at

  • Spine at bolster: 2.7mm

  • Spine halfway: 2.1mm

  • 1 cm from the tip: 0.6mm


Handle

Material: Stabilized Spalted Beech

Bolster and spacers: Stainless 304 bolster pinned to the blade with 304 pins, G10 and stainless spacers.

Treatment: The handle is sealed with Danish Oil