Couteau Chef en Damas et Mammouth

The thread is flat on the first 2.5 centimeters to optimize contact with the board, while the 15° inclined tip allows for better precision.The VG10 damask, high carbon steel (1.2%), is a technological feat: it retains its stainlessness despite its high carbon concentration. However, some vigilance is still necessary in the face of acidity.The handle is fashioned from a mammoth tusk naturally blued by clay over the millennia. Each side has a different shade, one being bluer than the other, probably due to its positioning in the clay.A discreet guilloché has been created on the top and bottom of the knife to prevent food residues from lodging there.Finally, a leather link adorns the lanyard hole, accompanied by two beads sculpted from mammoth offcuts, adding a touch of elegance to this exceptional knife.

All of my production deserves the same maintenance:

1. Avoid water: even the most resistant materials can warp with moisture. Soap and water washing is possible, but never leave the knife soaking for several hours.
2. Use the yellow side of the sponge: avoid the abrasive side (green) which could damage the surface.
3. Dry carefully after washing: good drying preserves the durability of the materials.
4. Sharpening and honing:
• Maintain the edge with a smooth, non-abrasive sharpening steel.
• Sharpen the blade with a hard, abrasive stone.

Warranty: My knives are guaranteed without time limit.