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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

#29

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: 173g

Balance point: 5mm 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: 62 HRC

Height at heel: 49mm

Thickness at

  • Spine at bolster: 2.1mm

  • Spine halfway: 1.7mm

  • 1 cm from the tip: 0.6mm

Handle

Material: Elm Burl from Denmark

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

Treatment: The handle is treated with Danish Oil

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#29

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: 173g

Balance point: 5mm 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: 62 HRC

Height at heel: 49mm

Thickness at

  • Spine at bolster: 2.1mm

  • Spine halfway: 1.7mm

  • 1 cm from the tip: 0.6mm

Handle

Material: Elm Burl from Denmark

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

Treatment: The handle is treated with Danish Oil