Schmaal Workshop
Chef's knife "Silverstar Ni-Mai" Japanese deluxe kitchen knife
Chef's knife "Silverstar Ni-Mai" Japanese deluxe kitchen knife
1 in stock
Production time: Article available
Delivery time Germany: 2 - 6 days // International: 6 - 14 days
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With this chef's knife in Japanese Bunka shape I have truly created my masterpiece.
Extravagant materials meet craftsmanship.
The blade is forged, with a cutting layer made of ApexUltra, currently the hardest and best steel for chef's knives
The separating layer made of nickel, easily recognizable by the silver line.
The outer layer is made of 200 layers of carbon steel damask.
The handle is made from Japanese bog oak that is over 1000 years old. A rare wood.
The connecting piece between handle and blade, called the guard, is cast from 87g sterling silver.
The stand is of course included and is also made from bog oak. This means that the piece is perfectly presented in the kitchen.
Blade material: ApexUltra - Nickel - Carbon steel
Handle material: Bog Oak - 925 Sterling Silver
Total length:
Blade length:
Hardness: 60 HRC
Everything is handmade, so small bumps are absolutely normal.
Please note: A good chef's knife does not belong in the dishwasher. Please maintain and sharpen it regularly to prevent large chipping in the area of the thinly ground cutting edge.
Care tips : A knife made of carbon steel is not rustproof and should therefore be wiped down and, above all, dried after use. It doesn't hurt to rub a knife with a little oil every now and then. A stainless steel knife likes this too. You can use commercially available cooking oil for this. However, an oil that doesn't go rancid. So olive oil is not really suitable. Rapeseed and sunflower are OK. Linseed oil is even better. The best choice is the camellia oil here in the shop . This can protect the blade and handle from moisture.
- Handcrafted with passion
- Sustainable goods
- Free shipping in Germany from 100€
