Steel by Lundbergs
Utility Knife 10 cm
€321,95
/
Tax included.
Shipping calculated at checkout.
Pickup available at Kylvägen 8
Usually ready in 5+ days
This is essentially a mini chef's knife with a small blade that offers great versatility and precision. Paring knives are perfect for peeling apples, potatoes, chopping small amounts of garlic and onions. The blade is very small, making it ideal for detailed work like creating garnishes. A paring knife is useful when working with small or delicate vegetables and fruits, such as ginger, strawberries, garlic, and shallots.
The knife has a sanmai construction, which means it has three layers of steel - a hard core and a soft outer layer. The core steel is the Swedish steel 26c3 from Uddeholm, also known as Spicy White, and the cladding material is stainless steel. 26c3 is a very fine steel that holds its edge well and becomes extremely sharp. The hardness of the core steel is approximately 63-64 HRC.
The edges are shaped on a belt grinder and have a fine hand finish before etching. The balance of the knife is approximately 35 mm in front of the handle. 26c3 is a high-carbon steel and is not stainless, so be sure to dry the blade thoroughly after use.
Handle: Ancient bog oak and American walnut.
Blade length: 105 mm
Total length of the knife: 235 mm
Height at the heel: 24 mm
Weight: 56 grams
- Thickness on the back -
At the handle: 2.8 mm
In the middle of the blade: 2.0 mm
1 cm from the tip: 0.9 mm
Manufacturer: Jacob Hedberg
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Crafts from scratch
We manufacture our knives from the ground up in our forge, often with different types of steel and metals for specific appearance and properties. This process is called welling, where the materials are merged under high pressure. We usually use Swedish steel for its high quality and durability.
Razor blade edge
When the knife blade is infected, format and tempered, the grinding of the blade's grinding phases, which determines the geometry of the blade. Kitchen knives are ground thinner than hunting knives, which need stronger primary eggs. The grinding is performed by hand and is followed by final polish with stones, sandpaper and polishes. The blade is then sharpened by hand in Japanese bench stones for best sharpness.
F.A.Q
How do I take the best care of my knife?
Under our FAQ page you can read all about knife handling, grinding and maintenance, as well as orders and deliveries.