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190mm Western Kitchen Knife, Hickory

190mm Western Kitchen Knife, Hickory

$700.00 USD
$700.00 USD
Sale Sold out
Shipping calculated at checkout.
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Materials

dimensions

• Overall length: 13-1/4”
• Blade length: 7-1/2"
• Handle length: 5-3/4"

This exquisite Western Kitchen Knife, hand-forged by Dust Bowl Knives, seamlessly blends artistry and functionality. The blade, crafted from O1 high carbon tool steel and clad in high carbon Damascus steel, boasts exceptional durability and cutting prowess. Its intricate Damascus pattern adds a touch of elegance, making each knife a unique work of art.
A robust 316L stainless steel collar provides a seamless transition between the blade and handle, adding to its durability and visual appeal.
The handle, fashioned from brushed and charred hickory wood, provides a comfortable and secure grip. Its rustic charm complements the blade's rugged appeal, creating a harmonious balance between aesthetics and practicality.
Whether you're a seasoned chef or a home cook, this Western Kitchen Knife will elevate your culinary experience. Its superior construction ensures long-lasting performance, while its captivating design adds a touch of sophistication to your kitchen.

care instructions

Cleaning: Hand-wash the blade immediately after each use with mild dish soap and warm water, focusing on removing any acidic or salty residue that can quickly cause oxidation.
​Drying: Thoroughly dry the entire knife, including the blade, handle, and bolster area, with a clean, lint-free cloth; never leave the knife in a sink or soak it, as moisture trapped in the handle can lead to swelling, cracking, or rot.
​Handle Care: Apply a food-safe mineral oil or high-quality wood finish to the handle periodically to nourish the wood and maintain a protective barrier against moisture and environmental changes.
​Blade Protection: When the blade is clean and completely dry, apply a thin layer of food-grade mineral oil or camellia oil to the carbon steel to prevent rust during storage.
​Storage: Store the knife in a dry environment, such as a wooden knife block, on a magnetic wall strip, or in a knife roll; avoid storing it in a drawer where it can clash with other utensils, which risks damaging the edge or handle.
​Sharpening: Maintain the edge using traditional, freehand sharpening techniques on natural Japanese whetstones; avoid pull-through sharpeners or electric grinding wheels, which can ruin the geometry and finish of high-carbon damascus blades.
​Usage Constraints: Use the knife strictly for cutting food on wooden cutting board; avoid cutting through bone, frozen foods, or hard surfaces to prevent chipping or edge damage.

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