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Böker Germany  |  SKU: 130425DAM

Damascus Black Carving Knife

€119,95 €196,95
incl. VAT plus shipping

  • Blade length cm: 22,9
  • Weight g: 136
  • Handle material: Pakka Wood
  • Blade steel: Damascus
  • Manufactured in: Solingen, Germany

Specifications
  • Article Type: Kitchen Knife
  • Timbre: Uncoated
  • Blade thickness mm: 2,6
  • Overall length mm: 35,4
  • Color: Black
  • brand: Boker and Böker (alle)
  • Laser engraving: No

Warnings and safety information:

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, such as as a lever tool, can not only damage the blade, but also lead to accidents.

GPRS

Herstellerinformationen:
Heinr. Böker Baumwerk GmbH
Schützenstr. 30, 42659 Solingen, Germany
Web: www.boker.de
E-Mail: info@boker.de
Telefon: +49 212 40120

Description
The Boker Damascus Black Kitchen Knife line combines traditionally Japanese handles made of black local Plywood with razor-sharp blades made of stainless Damascus with 37 layers of steel, characterized by a beautiful grain. The extremely high-impact core of the Damascus blade consists of the high-performance VG-10 steel. The noticeable sharpness when cutting is breathtaking and makes cooking an experience. The Japanese design of the knife handle with the matted stainless steel clamps gives the line its special character.



Thanks to its long and slim shape, the Carving Knife is ideally suited for the precise cutting of meat and fish. Extremely fine slices can be cut just as easily as cubes or uniformly strong tranches. The Carving Knife is slightly more flexible than other knives and slides optimally through the meat
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