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  • 180 mm High Carbon Chef knife

180 mm High Carbon Chef knife

300.00
sold out
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180 mm High Carbon Chef knife

300.00
sold out

#192

(Please note that 25% VAT will be added for customers in the EU. Feel free to ask any questions about the knife, shipping, payment, etc.)

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.

Weight: 143g

Length overall: 307mm

Balance point: 1cm in front of the bolster

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: 47mm

Cutting edge length: 178mm

Thickness at

  • Spine at bolster: 2.7mm

  • Spine halfway: 1.9mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Stabilised tea tree.
Bolster and spacers: Ebonite bolster, brass handle pin, G10 and brass spacers.*
Treatment: The handle treated with Danish Oil.


Add To Cart

#192

(Please note that 25% VAT will be added for customers in the EU. Feel free to ask any questions about the knife, shipping, payment, etc.)

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.

Weight: 143g

Length overall: 307mm

Balance point: 1cm in front of the bolster

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: 47mm

Cutting edge length: 178mm

Thickness at

  • Spine at bolster: 2.7mm

  • Spine halfway: 1.9mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Stabilised tea tree.
Bolster and spacers: Ebonite bolster, brass handle pin, G10 and brass spacers.*
Treatment: The handle treated with Danish Oil.