Chef’s Knives – AN-1002-3 Custom made damascus blade Chef’s/kitchen knife, huge collection in handle. (Red) Offers

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The real AN-1002-3 Custom made damascus blade Chef’s/kitchen knife, huge collection in handle. (Red) Description:

Largest knife; Overall length 12 Inch. 2nd; Overall length 10 Inch Smallest ; Overall length 9 Inch High Quality Hand forged Damascus Steel Kitchen Knife with red pukka Wood Handle The High Grade Damascus steel used for this blade consists of layers of low carbon and high carbon (1095 & 15N20) mixture welded, forged and hammered several times to obtain Up to 200 Layers. The hardness of these blades is up to 56 to 58 HRC on the Rockwell scale providing sharp edges that are designed for lots of use. Only quality materials have been used to create this set of beautiful, hand forged kitchen knives. Featuring High Grade Damascus Steel blade and Stainless steel bolster. The Walnut Wood scale is fixed with brass pins and mosaic pin. Comfortable in your hand, you will volunteer to be the cook tonight! Damascus steel is an advanced form of shaping steel, derived from centuries-old forging technique used to create blades that became almost legendary in their reputation for strength and sharpness. Recognized by the distinctive pattern on the surface of the metal, the stratified layers of steel are reminiscent of flowing water. How to care for your new knives: ~ Store in a dry place, moisture encourages rust. Damascus is very easy to clean if rusted but is rust resistant. ~ After use, wash and dry the blade & apply vegetable oil, or any food safe lubricating oil. ~ To maintain a beautiful finish, clean the brass on the handle with a brass cleaner (e.g Brasso). ~ Sometimes Damascus steel darkens with age. To brighten up the blade, sand it lengthwise with a worn piece of sand paper. This just hits the raised portions of the etched pattern and makes the blade look brighter. No two items are ever identical; the item you receive may be slightly different to the pictures shown. Damascus steel is a refined method of forging steel where the anvil and the hammer determine just what kind of knife is made each time.

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