8" Butcher Knife Narrow Blade

8'' Butcher Knife Narrow Blade
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8'' Butcher Knife Narrow Blade8'' Butcher Knife Narrow Blade8'' Butcher Knife Narrow Blade

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Model: No. 925AK
Blade length: 191mm
Handle length: 128mm
Overall length: 319mm
Blade width: 21mm
Blade thickness: 2mm
Handle thickness: 17mm
Handle height: 32mm
Weight in package: 136g

Brand:  Kom-Kom Brand

925AK - Kom-Kom butcher knife with an eight inch, narrow, high carbon steel blade with a hardwood handle

A butcher’s knife is predominantly used to cut and slice meat and it's distinctive design has been adapted and refined over time so that it is now the perfect tool for the task.

It is the knife of choice for professional chefs who need an efficient cutting tool for a wide range of food preparation tasks such as slicing, trimming, and cutting through meat and cartilage and stripping meat from bones. A highly versatile kitchen knife this is also the perfect meat cutting tool for home cooks who want to cut and prepare meat dishes.  This narrow bladed butcher's knife is ideal for deboning as it has a narrow but strong blade.  The spine on this blade is 2mm (see diagram for full dimensions).

Kiwi butcher's knives use a stamped blade design and so they are lightweight and easy to clean & sharpen, making them a perfect choice for trimming and slicing meat.

Made from high grade Japanese SUS 420J2 high carbon steel which has been hardened and tempered for sharpness, This knife has a razor sharp cutting edge and is finished with a high quality untreated hardwood handle fixed with brass rivets.

 

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.

 

8'' Butcher Knife (High Carbon Blade) Wood Handle8" Butcher Knife (High Carbon Blade) Wood Handle
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