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Handmade chef's knife from London
Blenheim Forge's knives are forged and sharpened in London. The 3 friends each have a different job. So Jon Warshawsky does the forging, James Ross-Haris does the sharpening and Richard Warner takes care of the handle. The result is a beautifully finished knife with a tough design.
- Aogami Super
- 60/63 HRC
- Walnut handle
- Head of Copper
- Completely handmade
Aogami Super Blue paper steel
The true connoisseurs get happy when they hear what steel the Blenheim Forge knives are made of. The Aogami Super steel is known as the best and purest carbon steel from Japan. Carbon steel is better to harden, nicer to sharpen and stays sharp longer.
The downside, however, is that the knife can rust. Therefore, they forged the hard carbon steel into two layers of softer stainless steel. That way, only the core will discolor. Rust remains possible, so be sure to wipe the knife right off after cutting something acidic. Also after washing (no dishwasher!) the knife should be dried right away. A knife for enthusiasts.
Luxury handle
The Oak handle is shaped like an octagon. The luxurious finish provides a nice contrast between the rugged steel.
Specification
| Product Details | |
| Type | Knife |
| Category | Knives |
| Series | Blenheim Forge |
| Weight | 177 grams |
| Details Blade | |
| Steel Type | Carbon |
| Type of knife | Gyuto, Chef's knife |
| Steel grade | Aogami Super |
| Hardness(Rockwell HRC) | 63 |
| Blade height | 53 mm |
| Blade finish | Damast |
| Origin of steel | Japan |
| Blade length | 170 mm |
| Total length | 31.20 mm |
| Blade Thickness (heel) | 2.5 mm |
| Blade Thickness (centre) | 2.2 mm |
| Blade Thickness (1cm from tip) | 0.8 mm |
| Sharpening | Double Bevel |
| View More | |
| UPC |
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