8'' Cook Knife (Special Blade) Wood Handle
8'' Cook Knife (Special Blade) Wood Handle
8'' Cook Knife (Special Blade) Wood Handle

8" Cook Knife (Special Blade) Wood Handle

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Kom-Kom Brand

Model: No. 488AK
Blade length: 198mm
Handle length: 126mm
Overall length: 324mm
Blade width: 43mm
Blade thickness: 3mm
Handle thickness: 12mm
Handle height: 32mm
Weight in package: 208g


488AK - Kom-Kom eight inch Cook Knife (Special Blade) hardwood handle.

The blade on this chef knife has a 3mm thick spine and a full flat grind, which means that the grind on the blade goes all the way down from the spine to the edge bevel in a flat, linear slope, resulting in a stronger blade.  Subsequently the 488AK is the heaviest of the Kiwi & Kom-Kom 8" Chef knives.

Please note that the grind on this blade is slightly asymmetrical where more metal has been removed from one side than the other.  When viewed from the handle this can give the false impression that the blade has a chisel grind. This is not a fault but just part of the manufacturing process.

The blade is made from Japanese high carbon martensitic stainless steel (SUS420J2) which has been hardened and tempered for optimal sharpness. This knife has a razor sharp cutting edge and it has a high quality ironwood hardwood handle which is secured with brass rivets.

As the handle wood is untreated, it will benefit from the occasional application of a food grade oil to maintain the health of the wood, avoiding shrinkage and keeping the handle looking like new.  See the "knife care" tab for more details.

Knife Care

Keep the blade away from strong acids or alkalis such as fish sauce or vinegar.
Do not use wire wool to clean as it may damage the blade. Wash with a soft sponge and dry immediately.

Avoid putting wooden handled knives in a dishwasher as the high temperature and extended period in water will shrink and dry the wood and will ultimately ruin the knife.

This knife is made with a Japanese high carbon martensitic stainless steel alloy(SUS420J2) which has the benefit of being harder and therefore sharper than many other stainless steels but the trade-off is that they are more prone to staining.

If your knife has a wooden handle, it is recommended to oil the handle occasionally with a food grade oil. The choice of oil is a personal preference however groundnut and rapeseed oil appear to be popular but avoid olive oil as this can go rancid quite quickly. This will help maintain the wood and keep your knife looking like new. Be very careful while doing this to avoid cutting yourself.

Store knives in a dedicated storage solution such as a wooden box or wall hanger, see our knife storage options .

Keep in a safe location away from children.


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