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Slotted Stainless Chef Knife for Tomatoes and FruitHand-Forged Japanese-Style Chef Knife, Hammered Blade
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1 / 6About this itemAll characteristics
TypeKitchen Knives
From the seller
Hand-forged from 3-layer AUS-10 steel, this chef knife cuts onions, tomatoes and herbs with a steady, controlled edge. The hammered blade and octagonal African wood handle make daily prep quicker and easier on the wrist. Choose the chef knife alone or the full four-shape set.
Read the full descriptionDescription
Hand-forged from 3-layer AUS-10 steel, this chef knife cuts onions, tomatoes and herbs with a steady, controlled edge. The hammered blade and octagonal African wood handle make daily prep quicker and easier on the wrist. Choose the chef knife alone or the full four-shape set.
Hand-forged AUS-10 chef knife with hammered blade and natural African wood handle
Solves
- dull or inconsistent cutting in daily prep
- uncomfortable grip on long prep sessions
- need for a versatile single knife for vegetables, meat and herbs
Cut clean, every prep session
Tired of blades that drag through tomatoes and tire your wrist? This hand-forged chef knife gives you a steady, controlled edge from first onion to last fillet.
Hand-hammered steel built for daily prep
Hammered surface, steady cut
The hand-hammered forged surface and the 3-layer AUS-10 blade keep the cut steady. At 3.0 mm thick, the blade stays stiff through dense vegetables and firm meat, and the polished edge moves through onions, tomatoes and herbs without dragging.
Wood grip that stays comfortable
The octagonal natural African Mkuruti handle sits flat in the palm, and the black resin ferrule meets the blade cleanly. The facets give your fingers a fixed position on long prep nights, so you stop re-gripping every few minutes. It is the high quality knife you reach for first on a busy night.
Four knives, one prep station
- Chef Knife×1
8 inch, 354 mm long, 205 mm blade, 257 g
- Nakiri Knife×1
6.7 inch, 319 mm long, 170 mm blade, 257 g
- Utility Knife×1
5.5 inch, 274 mm long, 140 mm blade, 149 g
- Kiritsuke Knife×1
9 inch, 373 mm long, 229 mm blade, 253 g
Simple care that keeps the edge honest
- Hand-wash only
Use warm water and mild soap. Skip the dishwasher, which dries out the wood and can chip the edge.
- Dry right away
Wipe the blade and handle dry as soon as you finish, so wet wood never sits on the board.
- Never soak the handle
A quick rinse is fine. Long soaks swell the wood and loosen the ferrule over time.
- Hone between sessions
A few passes on a honing rod keep the edge true. Cut on wood or plastic, not glass or stone.
Characteristics
Main
TypeKitchen Knives
Color6 options
Details
Reviews
Questions and answers
Does the hammered finish change how it cuts, or is it only for looks?
w
Wanelo · seller
The hammering is the surface of a hand-forged blade, and the cutting comes from the edge itself. The steel is hardened to 58±1HRC and the blade is 3.0 mm thick, which is what keeps the edge steady on onions and tomatoes. The finish is part of the build, not decoration on a stamped blade.
How often will 58 HRC need sharpening?
w
Wanelo · seller
At this hardness the edge holds well between sessions. A few passes on a honing rod keep it true day to day. When the edge finally dulls, a knife sharpening stone brings it back.
Is the African wood handle safe if it gets wet?
w
Wanelo · seller
Yes, with a simple routine. Rinse it under the tap, wipe it dry and stand it upright to air-dry. Do not soak it or put it in the dishwasher, because long exposure to water swells the wood and loosens the ferrule.
Are the nakiri, utility and kiritsuke shapes different enough to matter?
w
Wanelo · seller
Yes. The nakiri has a 170 mm blade with a flat profile for vegetables. The utility, with a 140 mm blade, handles small jobs. The kiritsuke, with a 229 mm blade, gives you a long, precise slicing edge with a pointed tip. The chef knife covers the jobs in between.
Is this knife good for a beginner?
w
Wanelo · seller
It is a good first Japanese-style knife for a cook who already knows a basic grip. The 205 mm chef blade is full-size and works for most daily prep. Expect a short adjustment to the angle and motion a Japanese-style blade asks for.
Is a four-knife set worth it compared with buying one knife?
w
Wanelo · seller
If you cook most nights, one chef knife leaves some jobs awkward. The nakiri handles leafy vegetables, the utility takes small trimming, and the kiritsuke makes long clean slices. Buying those shapes one by one adds up quickly, and the set covers the whole board in one order.
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