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Office acier sandwich et peuplier stabilisé vert
€367
Crafted by: Jean-Noé G.
Product description by the craftsman
Knife for small tasks of French shape.Blade made of stainless sandwich steel with high carbon content (1.1%).Handle made of stabilized green poplar burl.
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Deliveries and returns
Information
12.5 cm
Blade length
150 g
Weight
23.5 cm
Total length
Signature model
Type of production
Materials
Stabilized wood
Sleeve
Stainless steel
Blade
Blade cut out
Blade type
Description
Here is a utility paring knife with a 12.5 cm blade, a versatile and indispensable format in the kitchen. Designed for a wide variety of tasks, it is often the most used in the kitchen.Its AUS10 steel blade, enriched with 1.1% carbon, ensures exceptional sharpness and excellent durability. The handle, shaped from a piece of stabilized green poplar burl, combines aesthetics and robustness thanks to a resin treatment that strengthens its structure.As a nod to old artisan knives, a lanyard hole has been added to the end of the handle, reminiscent of those that were hung above workbenches.
The craftsman
Jean-Noé embodies the spirit of authentic craftsmanship, where family passion meets a deep respect for nature and traditions. Rooted in the lands of Auvergne, his family project reflects an ethical and responsible approach, dedicated to preserving artisanal know-how while innovating with unique processes.
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Maintenance Tips
The whole of my production deserves the same maintenance:
1. Avoid water: even the most resistant materials can warp with moisture. Washing with soap and water 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 and abrasive stone.
Warranty: My knives are guaranteed without time limit.
1. Avoid water: even the most resistant materials can warp with moisture. Washing with soap and water 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 and abrasive stone.
Warranty: My knives are guaranteed without time limit.
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