Svord Kiwi Carbon Steel Fish Fillet Knife 23cm
Svord Kiwi Carbon Steel Fish Fillet Knife 23cm
Deliver to:
Auckland 0626,
NZ
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100% NZ handcrafted by Bryan Baker, Master Cutler
In today's throwaway world of mass-produced short-life uniformity, the Svord Kiwi Fish Fillet Knife is a cut above the rest. This knife is 100% hand-crafted in the manner of the world's most famous knives - the bowie, the Arkansas 'Toothpick' - and made from the finest steel with the best edge. The blade is individually hardened and tempered using a unique heat treatment process. Afterwards, it is hand ground with a water cooled stone to produce a convex razor edge. It's a classic knife that lasts a lifetime!
Svord Kiwi Fish Fillet Knife Specifications:
- Model number: KFFc/s
- Swedish carbon steel blade
- 100% hand-crafted
- Individually hardened and tempered using a unique heat
treatment process
- Baker "Convex" edge is a "razor" factory edge, providing superb
"out of box" performance
- Blade length: 9"
- Overall length: 14-3/4"
- Weight: 4.1 oz.
- Blade shape: Fish Fillet
- Handle material: Black polypropylene, Yellow polyurethane belt
sheath
- Sheath: PVC
Sharpening Tips:
- Never wash this knife in a dishwasher.
- Never leave this knife wet or in water at any time or the knife
will tarnish.
- Always cut on a chopping board and not directly on a stainless
steel bench top.
- To wash your knife, run it under boiling hot water as this
imparts a blue-ish tinge to the steel.
- To sharpen your knife we recommend abrasive sharpeners such as
a diamond steel or a stone, traditional oil stone, India stone or
Arkansas stone - never use a Butcher's steel as it is designed to
align the edge on soft steel knives.
- Store your knife in a knife block or in a drawer separate from
other cutlery to avoid it being damaged.
- Some of the knives have rare exotic woods as handles -
occasionally you should polish with furniture oil or boiled linseed
oil.
- If your knife tarnishes use a green scotchbrite ( Artificial plastic steel wool ) pad to clean
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