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  • 210mm High Carbon Chef Knife

210mm High Carbon Chef Knife

280.00
sold out
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210mm High Carbon Chef Knife

280.00
sold out

#33

Chef knife with a Japanese Wa handle, in differentially heat treated carbon steel. This is a quite light knife and a great all round knife.
Carbon steel is praised by many because it can take a very fine edge and it easy to sharpen. However it requires more care since it is not stainless and can develop rust. Please make sure to read about carbon steel knives on my knife care page.

Weight: 197g

Balance point: Under the DENMARK of the logo, 14mm in front of the bolster.

Blade

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

Height at heel: 49mm

Thickness at

  • Spine at bolster: 2.2mm

  • Spine halfway: 2.0mm

  • 1 cm from the tip: 0.9mm

 

Handle

Material: Danish Elm Burl

Ferrule and spacers: Stainless 303 ferrule that is hollowed out for weight saving, vulkan fiber and stainless spacers.

Treatment: The handle is treated with Danish Oil

Add To Cart

#33

Chef knife with a Japanese Wa handle, in differentially heat treated carbon steel. This is a quite light knife and a great all round knife.
Carbon steel is praised by many because it can take a very fine edge and it easy to sharpen. However it requires more care since it is not stainless and can develop rust. Please make sure to read about carbon steel knives on my knife care page.

Weight: 197g

Balance point: Under the DENMARK of the logo, 14mm in front of the bolster.

Blade

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

Height at heel: 49mm

Thickness at

  • Spine at bolster: 2.2mm

  • Spine halfway: 2.0mm

  • 1 cm from the tip: 0.9mm

 

Handle

Material: Danish Elm Burl

Ferrule and spacers: Stainless 303 ferrule that is hollowed out for weight saving, vulkan fiber and stainless spacers.

Treatment: The handle is treated with Danish Oil