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On Sale
Ace of Clubs
Story
This bunka shaped knife is forged of multiple vertical layers of high end carbon blade steel that were stacked crossing each other before they were fire-welded. Every knife made in the Damascus technique is a single piece, with this unusual pattern even more so. The resulting blade of 62 HRC is razor sharp and will cut vegetables as well as meat and fish. The unique pattern of the steel combines with a smooth ebony handle in a faceted and surprisingly ergonomic form.
Curators Comments
"The simplicity of this knife makes it a piece of desire. The twisting surfaces are provocative and amusing yet elegant at the same time. The elevated craftsmanship of this tool it´s manifested through Its seamless material´s transition and the texture of its multilayered forged blade." Nicolas Ochoa
General Information
Material:
1.2842 and 75Ni8 and Ebony
Maker Location:
Germany
Made in:
Germany
SKU:
JH nr.31
Designer:
Hebach and Kloess
Pricing
Retail Price:
$2,900.00
Specs
Size in Inches:
L: 2.04" x W: 14.4, blade 7.9" x H: 1.24"
Size in Centimeters:
L: 5.1 x W: 36, blade 20 x H: 3.1
Weight:
0.5 lb, 0.23 kg
Shipping
Lead Time:
4
weeks
Ships from:
Germany
Additional Information
Every additional piece 6 weeks plus
Important Information
One of the frist quetions about our kitchen knives is: “How long will they stay sharp?” Truthfully we have to answer: that depends... It is crucial how the knife is treated. If attention is put on the following points, they will stay sharp very long and, should they deteriorate, they can easily be sharpened with a fine Japanese Waterstone. 1. The knife should be moved in line of the cutting edge, especially not turned on the spot after cutting. Don´t use the cutting edge for scraping off the cut food, just turn the blade and use the back. 2. Wood is the best surface for cutting. Don´t cut on glass, ceramics or stone. Bamboo is not recommendable either because it has inclusions of minerals that will grind the edge eventually. 3. Our kitchen knives are not made for very hard materials as bone, extreme bread crusts or frozen food unless they are declared for that purpose and thus have thicker blades. 4. After using just rinse the knife with clear water and dry it thoroughly. Soap is not necessary. Never ever put any sharp knife into the dishwasher! 5. Carbon steel blades and wooden handles like to be oiled when not used daily. Best is camellia oil because it does not harden.
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