Steelport Knife Co. 8″ Chefs Knife

Made in downtown Portland by a small team, Steelport knives are heirloom quality, handmade from classic materials with modern methods for an elegant aesthetic that synthesizes elements of Japanese and Western design. Forged from 52100 carbon steel, a tried-and-true steel produced for more than 100 years ago, the 8-inch knife features a blade that’s tall at the spine—a full 2 inches—and tapers gently. It also has a Japanese-style kiritsuke-tip, which maintains a fairly consistent blade depth from butt to tip that keeps your fingers safe and is convenient for scooping up chopped foods to transfer to a hot pot or mixing bowl. It stays wickedly sharp thanks to a heat treatment followed by rapid cooling, or cryogenic quenching, that aligns and toughens the blade steel to create an edge with 65 Rockwell hardness, significantly tougher than the 57 to 59 hardness of most kitchen knives. The knives’ integral bolster and full-length tang lend them a pleasant heft. The locally sourced Oregon maple burl handle is fully stabilized with resin, so it’s impervious to moisture (though not the dishwasher!). The ergonomic shape fills the palm but remains neutral enough to shift back for leverage or forward for control in perfect balance. Plus, this knife comes with custom-fit Japanese wooden knife guard, called a saya. Beyond protecting the edges during storage or transport, it’ll absorb and wick away moisture, preventing potential rust spots.

[/description-break] Specifications [/title] Net Weight: WEIGHT
Dimensions: Blade Length: 8“, Total Length: 13“, Width: 2“
Materials: 52100 carbon steel, Oregon maple burl
Place of Origin: Portland, Oregon[/accordion] Care and Use [/title] Care: Carbon steel knives should be washed and thoroughly dried by hand. Do not clean in the dishwasher. Carbon steel will develop a patina with use. To minimize that patina, use the Steelport Knife Care Kit, or camelia oil. If rust spots form, scrub with a slurry of baking soda dissolved in water or a rust eraser. [/accordions-break]  [/how-to-use-break]Carbon steel knives should be washed and thoroughly dried by hand. Do not clean in the dishwasher. Carbon steel will develop a patina with use. To minimize that patina, use the Steelport Knife Care Kit, or camelia oil. If rust spots form, scrub with a slurry of baking soda dissolved in water or a rust eraser.