Sam Goldbroch - 7" Nakiri Knife$110.00
The perfect gift to pamper your favorite chef! A custom made knife made from carbon steel.
Knife Care: Your new knife is meant to be used and enjoyed as an everyday knife. There are some aspects of care that may be different from other knives you have used. Properly maintained, these knives should last a lifetime!
This is a high carbon steel knife, which means, it’s not stainless. The most important part of keeping your knife in good shape is to make sure it stays dry whenever it’s not in use. The elements that give these knives the ability to take an incredible edge make it more prone to corrosion. As soon as you are finished with your food preparation, wash it and dry it. That’s it! This is especially important with acidic foods such as lemons or tomatoes. This will ensure that your knife develops the proper patina, a natural coating that helps protect the knife. If your knife stays wet for a prolonged period, it may begin to rust. Rust can be removed; however, best practice is to make sure it won’t ever happen.
Please, under no circumstance should your knife ever go in the dishwasher! There is no worse place in your kitchen for a knife.
Over time, your knife will change color. This is a good thing! Each knife develops a unique patina which gives it character and personality. Think of it like breaking in a nice pair of shoes. Many professionals take pride in the patina of their knives and have techniques to control and develop different color changes or patterns on their steel.
Honing/Sharpening : Many people have honing rods or “steels” in their homes, however, that tool is meant to maintain the edge on knives that are made of softer steel such as most German or American made knives. A honing rod may damage the edge of a hard, high carbon steel knife. Honing a high hardness knife should be done by stropping lightly on flat piece of leather or balsa wood. Honing can be done every day if needed.
When you feel like it isn’t performing like it once did, it is time to have it sharpened. A sharp knife is a safe knife! Sharpening should be done by a professional, preferably on water stones, not on a grinder. A grinder removes a lot of material and may shorten the life of any knife. I offer free sharpening for all my knives for life.
7" Nakiri Knife
Blade: 1084 high carbon steel @ 62 rockwell
Handle is Honduran mahogany, brass, black g10, and ebony