Crafted by a third generation knife making family, in the small town of Solsona, near Barcelona. Butcher your meat like a pro. Mince your own meat by hand. Heck, use this hefty cleaver to impressively cut open a large melon with one motion. These 100% hand made beauties combine a rustic-refined sensibility with ease. The carbon steel blade will hold its edge longer than any stainless steel blade, and is more easily sharpened. It is no wonder many professional chefs consider it an ideal material for knives. However, keeping a carbon steel blade dry is a must to prevent rust. Never leave to sit in water, and always towel dry before storing. Through time, your blade will develop a lovely, rich patina, characteristic of carbon steel blades.
Carbon steel, natural box wood handle
CARE & USE
Cared for properly, these knives will last a lifetime or more. Always keep a clean dry folded towel nearby, and wipe down between use. Rinse with soap and water and immediately towel dry. Do not allow to air-dry, and keep out of the dishwasher. Every so often, wipe down the blade with a fortified food grade mineral oil that will prolong its beauty and protect it from oxidation.