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  • 210mm San Mai Chef knife with Aogami Super core

210mm San Mai Chef knife with Aogami Super core

400.00
sold out
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210mm San Mai Chef knife with Aogami Super core

400.00
sold out

#115

European style chef knife in stainless clad aogami super carbon steel. A great all round knife and one of my favorites in the kitchen.
It is a quite stiff knife with a good taper to a thin tip.

Weight: 218g

Balance point: Under DENMARK in 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: Takefu Stainless clad Aogami Super core San Mai

The cutting edge of this blade is made from Aogami Super a Japanese high-carbon steel. It takes 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 790°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

Hardness: 62 HRC

Height at heel: 49mm

Thickness at

  • Spine at bolster: 3.0mm

  • Spine halfway: 2.4mm

  • 1 cm from the tip: 0.7mm

Handle

Material: Stabilized eucalyptus coolabah.

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

#115

European style chef knife in stainless clad aogami super carbon steel. A great all round knife and one of my favorites in the kitchen.
It is a quite stiff knife with a good taper to a thin tip.

Weight: 218g

Balance point: Under DENMARK in 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: Takefu Stainless clad Aogami Super core San Mai

The cutting edge of this blade is made from Aogami Super a Japanese high-carbon steel. It takes 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 790°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

Hardness: 62 HRC

Height at heel: 49mm

Thickness at

  • Spine at bolster: 3.0mm

  • Spine halfway: 2.4mm

  • 1 cm from the tip: 0.7mm

Handle

Material: Stabilized eucalyptus coolabah.

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