Kostnaz 20cm Chef Knife VG-10 2.2mm Thick

A trio of kitchen knives from Carl Schmidt Sohn's Konstanz Knife Range are essential for preparing delicious ingredients for creative gourmet meals.

Kostantz kitchen knives are made of the finest Japanese steel and their wooden handles are ice-hardened to ensure the best possible cut. They are made of high-quality material VG 10 HRC 60 +/- 2 with ergonomically designed real wood that's smooth and slightly rounded for an ideal grip.

The Konstanz knife is a versatile kitchen tool that can be used to cube, cut, slice, or chop meat, fish, or vegetables, as well as to separate large cuts.

Features:

• Collection of Konstanz
• Forged from the finest Japanese stainless steel, this item is built to last.
• With tapered and rounded edges for exceptional cutting performance.
• Knife balance is improved by the use of a full bolster and stainless steel end caps.
• Hand-sharpening and washing one's hands is recommended.

Dimension:

• 20cm Chef Knife: (L) 33 x (W) 4.5 x (H) 2cm

Material:

• Japanese Steel
• Handle Material: Real Wood

Details:

• Warranty: 1 Year
• Colour: Silver
• Package Content: 1 x 20cm Chef Knife

Use & Care:

• Choosing the Right Knife for the Job
  Using the right knife for each kitchen task is important—a knife that is too big or too small could result in a cut from too much force or over cutting, and a knife with the wrong edge for the task might mean a slip resulting in a cut.
• Simple Knife Cleaning
  Use mild dish soap and clean water to remove bacteria and food residue from your knives. Do not let your knives sit dirty or wet—they may rust. A dishwasher will damage knives (dulling and rust) and can also cause injury if a unsuspecting hand is caught on the sharp blade, so always hand wash your knives.Never allow your knives to soak in a sink of water or sit dirty in the sink—allowing a knife to lay out unattended may also result in an accidental cut.
• Keeping a Sharp Edge
  Many people might be surprised to know that a razor sharp knife is safer than a dull knife—dull knives require force that can easily result in a slip or surprise cut that can stab or slice a finger. Quality knives will hold a sharp edge longer than cheaper knives.Your knives should be sharpened about every 60 days if you use them on a frequent basis.