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Puukko acajou de Cuba en plate semelle
€324
Crafted by: Nicolas B.
Product description by the craftsman
Puukko, traditional Scandinavian knife, in forged carbon steel, handle in flat sole in Cuban mahogany.
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Information
8.9 cm
Blade length
237 g
Weight
20 cm
Total length
Unique piece
Type of production
Materials
Natural wood
Sleeve
Carbon steel
Blade
Forged blade
Blade type
Description
The puukko is a knife whose shape has hardly evolved since the Viking era. It is today a tool dedicated to hunting and woodworking. Its Scandinavian grind does not have a secondary bevel on the edge, making it an easy knife to sharpen.The blade of this puukko is forged from 80CrV2 steel, a low-alloy, high-carbon steel that makes it a perfect tool for intensive outdoor use. It has a forged finish.The handle is mounted in plate semelle with Cuban mahogany scales on brass liners that have a drop-off at the blade level.A mosaic rivet adorns the handle. The 4 mm rivets are made of brass.Handle finish: linseed oil.
The craftsman
Installed in Hérault, Nicolas forges unique and authentic knives every day, entirely handmade. His artisanal know-how is expressed in the creation of traditional knives, whether folding or fixed, always with precision and rigor.
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Maintenance tips
A carbon steel blade naturally oxidizes, which requires regular maintenance.
Over time, the blade may take on a different hue, this is a normal reaction. This hue will be uniform, as if patinated, greyed, this is part of the charm of a carbon steel knife.
However, we want to avoid rust-like stains. First of all, forget the dishwasher. It is also important to avoid leaving your knife dirty for too long. After each use, run the blade under warm water and gently wash by hand with a non-abrasive sponge if necessary. Once washed, it is ESSENTIAL to dry it to remove all traces of water from the surface.
Store your knife dry, occasionally apply a little grapeseed oil to the blade and linseed oil to the wooden handles.
Over time, the blade may take on a different hue, this is a normal reaction. This hue will be uniform, as if patinated, greyed, this is part of the charm of a carbon steel knife.
However, we want to avoid rust-like stains. First of all, forget the dishwasher. It is also important to avoid leaving your knife dirty for too long. After each use, run the blade under warm water and gently wash by hand with a non-abrasive sponge if necessary. Once washed, it is ESSENTIAL to dry it to remove all traces of water from the surface.
Store your knife dry, occasionally apply a little grapeseed oil to the blade and linseed oil to the wooden handles.
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