Patina Chef's Knife

Sustainability, handcrafted products and supporting local businesses have become trends in our society. However, these aspects have always been connected to our Boker DNA. Since our beginnings in 1869, we have been offering a lifelong guarantee, free sharpening services and large vertical manufacturing range. Products that will endure for decades and will be passed on to the next generations are allowed to show their age and history. These traces of usage do not diminish the knife's value but are an expression of quality, of unique beauty and a personal story - yours. In a very short time, our new kitchen knife series Boker Patina develops a patina through touching acidic foods, which is not at all a flaw. On the contrary, the dark color that is created through oxidation when the blade touches foods and water serves as a protective layer and increased resistance to external influences. The fine structure of non-stainless O1 carbon steel combined with the thin-edged grind ensure excellent edge retention and superior cutting properties. Quality is not just a matter of the used materials but also of the production process. Solingen die-forged and processed by hand, each knife is absolutely unique. The composition of the Boker Patina Series is completed with brass rivets and exquisite handle scales of stabilized curly birch encasing the full tang. This exclusive, hand-selected handle material offers a vibrant flame-like pattern similar to the finest burl woods. The chef's knife or kitchen knife is one of the most important kitchen tools and a must-have basic. It has a slightly wider and longer blade than the utility knife. The slim tip is perfect for cutting onions or smaller vegetables. Thanks to its length, it is also an excellent meat knife. Larger vegetables can also be processed with speed and ease.

Warning and safety information:
Cut injuries: The most common danger when using knives is the risk of cuts. Sharp blades can quickly penetrate skin and tissue.
Slipping of the knife: Improper or excessive pressure can cause the knife to slip, resulting in uncontrolled movements that can cause injuries.
Injuries due to falls: Knives should never be left unsecured or near table edges to prevent them from falling and injuring someone.
Blunt knives: Blunt knives pose a greater risk of injury as they require more force and can slip more easily. Knives should therefore be properly sharpened regularly.
Improper use: Using a knife for tasks for which it is not intended (e.g. as a lever tool) can not only damage the blade, but also lead to accidents.