Fukito Olive Damascus Chef's knife 14Cr 21cm

The Fukito Olive Damascus 14Cr 21cm Chef Knife is a useful everyday knife. You can use it to cut all kinds of food, including meat, fish, vegetables and even fresh herbs. It's an all-purpose knife! Just take care not to cut too hard foods (like bones, or frozen foods, for example).

Blade structure :

The knife's blade is damascened, i.e. it features a hard core of rigid steel, which is surrounded by several layers of "softer" (i.e. less rigid) steel. The result is a unique visual effect that adds character to the piece and balances the alloys.

At the heart of the blade :

Its blade features a powder-metallurgy core (unlike so-called solid steel), 14Cr.Powder-metallurgy steel is produced using a special process: metal particles are crushed, and other alloying elements are gradually added. The final result is more homogeneous than standard steel, making it more durable and resistant to breakage.

This powdered steel contains 1.4% carbon, a very high level given that the general average for knives on the European market is 0.5%. Carbon increases the rigidity of an alloy, so that its edge is stronger and can withstand intensive sharpening to obtain a razor-sharp edge. Carbon also enables the knife to keep its edge for longer, so that sharpening sessions are less frequent. This particular alloy achieves 62/64 HRC on the Rockwell scale.

Its high chromium content (14%) makes the alloy more resistant to corrosion.

Outer layers :

This steel is then surrounded by several layers of less rigid stainless steel, precisely to balance the core. This makes it softer, but not more flexible. We're talking about a "softness" that prevents breakage too easily (in fact, a very rigid steel can chip more quickly because it's not flexible, which is why it's a good idea to add a softer alloy to balance it out).

As well as being of real technical interest, damascus dresses up the knife with the random waves that form on the cutting surface. This is a real plus when it comes to giving the piece character.

The blade also benefits from vacuum heat treatment. This process is advantageous because, during standard heat treatment, certain elements present in the air can react with the metal, even during quenching. This is the case, for example, with oxygen, hydrogen... And this can have an impact on the blade. Here, heat treatment takes place in a protected atmosphere, free from all elements. As a result, the blade can be processed to its full potential.

Handle structure :

A stainless steel bolster forms the link with the handle. It has a soft, polished edge for a pleasant grip when cutting.

The handle is made of olive wood, a species much appreciated for its warm nuances and distinctive scent. The veins on each knife are unique, as wood is a living material. Olive wood is also reputed to be "immortal", making it particularly suitable for use in the kitchen. Its density makes it highly resistant. In fact, it has few pores, so it doesn't absorb liquids and is more resistant to breakage. Finally, it is considered an antibacterial wood, making it far more hygienic than other types of wood.

An elegant gold and red border links the olive wood to the steel of the blade. There's also a superb mosaic rivet in the center of the handle. Its refined pattern adds a touch of originality to the knife. Finally, a steel base finishes off the handle and brings balance to the piece.

It comes in a magnetic box for easy storage or gift-giving.

Care: wash by hand with a sponge and mild detergent. Do not put in the dishwasher or soak in the sink. Once clean, wipe dry and store.

Further information: the knife, like all other Fukito knives, is carefully crafted in Western China, in the Guangdong province. This location has been associated with knife production for decades. The materials and techniques used to create Fukito knives meet the manufacturing standards of French food industry professionals.

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