Chef Knife and Rickard

Handmade chef's knife in Damascus steel, designed in Sweden

The perhaps slightly odd appearance comes from how people often hold knives in the kitchen.
All of our knives come with a nice leather sheath/belt loop with a lock.

Technical specification:

-We harden all blades to around 58 HRC.
-2 mm spine (thickness of the blade)
-Edge length, 235 mm
-Total length of the knife 250mm

Description:

The knife design comes from my own experience as a chef and from studying how chefs really hold their chef's knives. They never hold their hand "just around the handle". They more or less always have at least one finger on the back of the knife. If you hold the knife like that, you are missing an edge, right where the hand has the most control over the knife, so the idea for my own chef's knives was born.
You can both use the knife as an "herb cradle" and roll the knife again what you want to cut up, of course you can also chop onions etc. by lifting the whole knife and letting the blade follow the knuckles to get the right thickness. I have personally trimmed 100s of kg of sirloin steak, veal fillet and cut up pork chops with one and the same knife.

Its design also makes it extremely safe and if you hold it correctly, you will never risk cutting yourself!
The oak handle is a little shorter than you are used to, but that is completely correct, you only need a little support from the handle against the back of your hand. Half your hand is on the back of the knife and the other/back hand rests against the slightly flatter top of the handle.
Please note that these knives are all made by hand and no two are exactly alike, especially the pattern on the blade may differ.

Important info about high quality carbon steel, it is NOT stainless.
The edge is razor sharp and is relatively easy to sharpen/re-sharpen when it becomes dull. It becomes duller faster than stainless steel, but is easy to sharpen again.
When you get your knife home, it is coated with oil to protect it, you must wash this off carefully, do it several times. After hand washing it is a good idea to oil it with cooking oil etc. to keep away the surface rust that may occur.
This is completely normal and a matter of course. NO dishwasher!
These knives are limited works of art, not mass production!

Our Damascus steel is made from a blend of 1084HC and 15N20 nickel carbon steel.
These steels are joined together into a long ingot which is then heated and folded over, this is done until the layers are 396!
The knife is then dipped in acid, which brings out the pattern created by the swelling of the steel. You can polish off the acid if you want a more discreet look, but you can also dip the knife in acid yourself to bring out the pattern when it has faded after cleaning.

To truly honor the hunting in our hearts, the handle is made of black walnut!

In some of the pictures you can also see my sketches I've been working on. :-)