Forged Katai Chefs Knife
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Features
Chef’s knife
- Made from Japanese VG10 steel
- Hardness of 60 Rockwell
- Blade length of 20.5 cm (8″)
- Blade thickness of 2 mm
- Grinding angle of 18 degrees
- Weight 190 grams
- Forged by hand in 5 layers
- Packed in a luxury wooden box
The most versatile knife in the kitchen and indispensable for every (hobby) chef is the Forged Katai chef's knife. Handy for cutting meat, fish or vegetables, but also ideal for finely chopping herbs. The shape of the blade is characteristic of European cuisine. The Forged Katai knives are made of Japanese VG10 steel with a hardness of 60 Rockwell. All Forged knives are forged by hand, which makes each one unique. The blades have a blade thickness of 2 mm and a cutting angle of 18 degrees. Packed in a luxury wooden box and with a 10-year warranty.
Wave-like shapes were used as a source of inspiration for the design. This is reflected in the shape of the blade and how this transitions into the handle. The blade is completely forged by hand in 5 layers of Japanese VG10 steel. The hammer stroke on the blade is essentially the same as the other series. However, it has undergone additional post-processing with the help of a very fine hammer. This way of processing is a lot more intensive, but it results in a refined look with a completely unique appearance. In turn, the handle is made of root wood. The wood is first filled with resin, then pressed and subsequently modelled. Because of this process, each knife is unique in finish, size, color and wood structure.
Cleaning
Here’s how to take the best care of your Forged knife:
- Forged knives are not dishwasher safe. Clean the knife with warm water and a small amount of mild detergent. Dry it carefully immediately before storing it.
- Clean and dry the knife immediately after each use. If the knife remains in contact with liquids or other substances for too long, rust spots may develop.
- Clean the knife before using it for the first time. The knives may flake slightly during the first use, due to the protective layer on the steel. This is normal and will disappear after a few uses.
Maintenance
- If you are not using a knife for a longer period of time, it is advisable to grease it lightly with e.g. ballistol or peanut oil. Preferably do not use olive oil, this becomes sticky and can smell.
- A wooden handle can be rubbed with oil if it becomes dry. Use the same type that is used to maintain wooden serving and cutting boards, such as almond or grapeseed oil. Again, it is best not to use olive oil.
Use
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- The knives are to be used only for cutting vegetables, meat, fish and bread.
- Do not use the knives for bones or frozen food.
- Preferably use a wooden or plastic cutting board to prevent the blade from being damaged and to ensure that the knife stays sharp longer.
Sharpening and maintenance
- The knives can be maintained with the accompanying sharpening steel from Forged. It has been specially designed for this purpose and offers a high quality sharpening steel that is oval in shape and has a diamond coating.
- Depending on the use of the knives we recommend that you have them sharpened e.g. 1 or 2 times a year by a professional sharpened by a professional knife sharpener.
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