Küchenmesser - Chef's knife - Gefalteter Stahl, Olivenholz und Pakkawod - Nordamerika

Condition: as new unused
Age : 2020+
Material : Folded steel, Olivewood and Pakkawood

Folded steel:
Due to their very nature, knives made from folded steel are something of an antique, even when you purchase them brand new. That’s because the technique used to forge – namely forging (or casting) two or more varieties of steel together to form one, unified, strong alloy. Because of this process, the end result is a metal that is patterned due to the various layers of steel. This technique dates back hundreds of years. Although the “original” forging process of steel has been lost to the ages, the modern technique used to create strong steel in these characteristic patterns is something to celebrate. Wootz and patternweld are also terms sometimes used to indicate this layered forging technique.
One reason so many people are initially attracted to folded steel knives is pretty superficial – delightfully so, actually. It’s because folded steel is just so pretty that you can’t help but notice them online or in a display case in front of you. Because of the forging process off folded steel, the blade has a beautifully patterned appearance, often showing a “wavy” design

Anyone who buys a knife for any purpose wants it to be sharp (there’s not much you can do with a dull knife other than get frustrated!) When you choose a well-made folded steel knife, it will stay sharp much longer than most production quality knives. That’s no guarantee, of course, that you’ll never need to sharpen your blade, but you’re likely to do it a lot less often. Hey, that’s part of the reason we call these knives “investments.”

Hunters and fishermen likely know the value of a good knife. But a beautiful folded steel blade is the perfect gift – or splurge – for anyone. One way to use this quality metal on a day to day basis is through your kitchen knife set. Not only do folded steel kitchen knives perform optimally and stay sharp, they also add a beautifully unique element to your kitchen and are always a great conversation piece


Chef knife: chopping herbs and nuts
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

Cleaver: easily breakdown meat bones and dense foods they have a short wide blade that resembles an ax with a straight edge that makes them useful for chopping and hacking with an up and down motion

there size differ from 6 to 15 inches

Paring knife: are light weight and have a short blade with a pointed tip that makes them useful for delicate knifework
cut , chop and slice fruits
peeling skins for garnishes
deveining shrimp
trimming excess fat of meat

Bread knife: you can use a bread knife to slice all kinds of breads, from baguettes and brioches to bagels and biscuits. It's also the perfect tool for shaping and leveling cakes for decorating and cutting delicate slices for serving.

Knife Maintenance: Carbon steel knives require a few extra steps to maintain your blade.

Carbon steel is particularly reactive to high acid products. Therefore, it is imperative that you rinse your blade and wipe it dry after cutting anything acidic, such as citrus, tomatoes, and onions. If not rinsed, the acid will begin to corrode the steel and damage your blade.

After washing and drying your knife, we recommend oiling it with a food safe knife was or neutral oil, such as camellia oil, to protect your blade and encourage a slow and even patina. The oil will act as a barrier to help protect against future exposure to moisture and acids. We like camellia oil because it is food safe, has no flavor, no smell, and will not dry out or build up on steel as easily.

Apply a pea-sized amount of oil to the blade and evenly distribute in a thin layer from spine to edge. Oiling the edge of the knife can help keep your knife sharper longer, however, DO NOT DIRECTLY TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. To oil the edge of your knife, apply a small amount of oil to a thick towel and gently run the oiled towel over the edge. Wipe off any excess oil and store.

wash knives before using them as oil is used to keep it safe from rust
you should also keep the knifes oiled as you keep them after use