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Crafting his knives out of a workshop in Krakow, Poland, we’re very excited to be able to offer custom one-off pieces from Michael from Kovares Knives. Utilising tried and tested O1 Carbon Steel, he forces a Patina with mustard which not only protects the blade from rust and corrosion, but leaves a distinct visual finish.
Balance point of this chef knife is just shy of an inch forward of the intricately finished hammered and patinated copper bolster. Moving down the knife you will notice a slim copper accent strip, and a unique tapered handle from Maple burl. HRC of 60 means these knives will hold an edge for a long time whilst not being overly brittle and at risk of chipping.
These knives are incredibly sharp, and as such have a very thin edge. Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break. Do not twist or torque the blade whilst cutting, as this may also chip the cutting edge.
Use a cloth with hot water to wipe the blade, no scourers or abrasives as this may ruin the finish. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place.
No dishwasher use!
We recommend you use a whetstone to sharpen this blade. Sharpening stones are available on our website, and with a small amount of practice you’ll be sharpening your own knives in no time.