Crafted by a third generation knife making family, in the small town of Solsona, near Barcelona, the Pallares Solsona kitchen knife is an all around utility knife, filling in where the Chef's knife leaves off. Use to cut, slice, and trim smaller fruit and vegetables nimbly, and select the round blade for your tough winter squash. 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. We use our Japanese sharpening stone to maintain the sharpness and a food grade blade oil to protect it from oxidation and rust.
8 cm / 3" blade - small paring knife, peeling, cutting trimming
10 cm / 4" blade - paring knife, peeling, slicing, trimming
13 cm / 5" curved blade - utility knife, cutting hearty vegetables, gourdes, charcuterie
15 cm / 6" blade - utility knife, slicing meat, poultry and fish off the bone
Carbon steel blade and boxwood 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.