A great Chef’s Knife is literally the most essential tool for any cook — so we set out to create the perfect one. Working side by side with pro chefs, we designed this knife to expertly take on any task, then relentlessly tested it to ensure it holds up to the rigors of even the toughest kitchens (and most demanding chefs). From the three-layer japanese steel to every curve of the handle, no detail was overlooked. After countless prototypes and revisions, this is the result. We can’t wait to see what you create with it. Blade Length: 8 in. / 200 mmTotal Length: 12.8 in. / 324 mmWeight: 0.4 lbs / 185 gHRC: 60 +/- toleranceGrind & Edge: 50/50 at 11.5 degrees per sideSteel: Three Layer Japanese Steel – AUS10 core and SUS1A-1 outer layersCare Instructions: Wash with soap and water and wipe dry after each use. Do NOT put in the dishwasher (dishwashers are harsh on tools and dull blades). Always cut on appropriate cutting surfaces (like wood, plastic, or rubber). Do not cut on hard surfaces that can dull the blade. Store your knife safely, and protect the blade from contact with hard surfaces.
HEDLEY & BENNET T Chef's Knife In Enoki
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T Chef's Knife In Enoki
A great Chef’s Knife is literally the most essential tool for any cook — so we set out to create the perfect one. Working side by side with pro chefs, we designed this knife to expertly take on any task, then relentlessly tested it to ensure it holds up to the rigors of even the toughest kitchens (and most demanding chefs). From the three-layer japanese steel to every curve of the handle, no detail was overlooked. After countless prototypes and revisions, this is the result. We can’t wait to see what you create with it. Blade Length: 8 in. / 200 mmTotal Length: 12.8 in. / 324 mmWeight: 0.4 lbs / 185 gHRC: 60 +/- toleranceGrind & Edge: 50/50 at 11.5 degrees per sideSteel: Three Layer Japanese Steel – AUS10 core and SUS1A-1 outer layersCare Instructions: Wash with soap and water and wipe dry after each use. Do NOT put in the dishwasher (dishwashers are harsh on tools and dull blades). Always cut on appropriate cutting surfaces (like wood, plastic, or rubber). Do not cut on hard surfaces that can dull the blade. Store your knife safely, and protect the blade from contact with hard surfaces.