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An eight-inch chef's knife, which is the length most home cooks settle on: long enough to rock through a pile of onions or slice a chicken breast in one pass, short enough to control on a small board.
The blade is Damascus-pattern steel — a hard core folded between softer layers, then etched so the layers show. The hard core is what holds the edge; the softer outer layers are what stop the blade chipping when it meets a bone or a frozen edge. The bolster sits the balance point just forward of your grip, so the weight of the knife does the cutting rather than your wrist.
Key details
- 8 inch (20 cm) blade, the standard chef's knife length
- Damascus-pattern steel with a hard, edge-holding core
- Balanced at the bolster to reduce wrist fatigue
- Full tang running the length of the handle
- Suits chopping, slicing, dicing and mincing
Care
Hand wash and dry straight away. Never leave it in the sink and never put it in the dishwasher. Hone on a steel before use and have it properly sharpened once or twice a year.
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