High Carbon Serbian Sarschach steel KNIFE
The Ken Fuyuki Handmade
Multipurpose Serbian Chef's Knife
Is hand-forged by traditional artisans in centuries-old family workshops using traditional smithing techniques. Designed in Japan and the brainchild of Ken Fuyuki, this knife has been 20 years in the making and is the result of infinite trials and errors. It couldn't have been more perfect. Each knife is completely handmade and hand-sharpened. The steel used is high-carbon Serbian Sarschach Steel rated at HRC 60 on the Rockwell Scale and has an amazing edge retention capability. The handle is made from aged Japanese whitebark magnolia wood.
This knife is equally loved by professional chefs, home cooks, and outdoor enthusiasts for their own choice of its unique qualities, including the blade's great edge retention capability, the wood handle's good grip, the knife's balance in the hand, its rustic/outdoorsy/vintage looks, and its utility to be used as a knife, chopper, cutter, spatula, and stirrer.
HAND-FORGED AND HARDENED - This unique knife is forged and ground by hand and heat-treated using traditional smithing techniques. The ancient quenching technology passed down from generations makes the knife's rigidity as high as HRC60±2, which is much higher than the standard HRC52±2 for knives made mechanically. In addition, the physical density and rigidity of this knife are greatly enhanced by the repeated hammering performed by experienced blacksmiths.
MULTIPURPOSE - Could be used to chop or cut anything. Right from veggies and meat to even wood.
LONG-LASTING SHARPNESS - This knife is sharpened manually by experienced artisans with decades of experience by using natural knife grinders mined from the Balkan Mountain Ranges of Serbia. Compared with kitchen knives made mechanically, the service life of this knife's edge is much longer.
HIGH CARBON BLADE - It's forged with high carbon Serbian Sarschach Steel for better wear resistance, toughness, and edge retention.
TOUGH, DURABLE AND BUILT FOR ANY SITUATION - Each knife is handmade to withstand even the toughest of situations anytime, anywhere. Due to the quenching methodology used by the blacksmiths along with the unique forming technology with different heating methods, the equilibrium between the rigidity and tenacity of these knives is guaranteed to make them more tough and durable.
The Ken Fuyuki Handmade Multipurpose Serbian Chef's Knife with Vintage Wood Handle is made of high-carbon Serbian Sarschach steel. So, the care instructions for this knife are very different from those of normal stainless steel knives. They are similar to those of a cast iron skillet AND VERY SIMILAR TO THE AUSSIE CAMPFIRE KITCHENS COOKING GEAR!
We are listing the care instructions below for your reference. If you have further queries, please feel free to write to us at firstname.lastname@example.org or send us a message using the 'Message Us' button at the bottom of this page.
- You can use water to wash the blade but make sure that you dry it off immediately as it is a high carbon steel blade.
- Dry the blade with a cloth after every use and do not let water/liquids stay on the blade for prolonged periods of time.
- Do not wash the blade in a dish washer.
- Do not air dry the blade; instead, use a cloth to wipe it dry.
- Before storage, put on a few drops of edible oil (e.g, olive oil) on both sides of the blade and spread it across.
- Over time, a natural patina will be formed that will protect the blade.
- We recommend using a traditional whetstone at a 15-degree angle to sharpen the blade.