Green Chopper

1.199,95 kr
A good knife is a chef’s best friend. This is one of the few things that you’ll thank yourself for investing in.
The Green Chopper combines the best features of both Western and Japanese style blades, making it excel at any cutting task.   
Specs

Design: Kirk+Maarbjerg
Length: 20 cm
Blade: Damascus steel 59-60 HRC*
Handle: Pakka Wood
Material: Japanese VG10 Steel. VG10 steel is often referred to as Japanese "gold" steel and is a highly alloyed steel which, due to its material content is incredibly durable. VG10 is developed and produced by Takefu Special Steel Co. in Echizen, Japan. By global standards, Takefu Special Steel Co. is a small, family-run steel producer recognized worldwide for their exceptional quality. VG10 is used in 60-70% of all Japanese-produced kitchen knives!
The name VG10 may only be used when produced by Takefu Special Steel Co. in Japan.
ArtikelNo: 4030
FSC®:
SCS-COC-005763-BG FSC 100%

Info

Green Chopper is a designed to handle both small and big tasks.
The tight and functional design makes it a safe choice for many tasks in the kitchen. Use it for large and small pieces of meat and when chopping delicious vegetables.
Green Chopper is a beautiful and robust knife that will delight anyone who loves to cook.
Damascus steel
Endeavour [en-de-var] means “to strive”. The professional chef’s knives in the Endeavour range are made of Damascus steel. The middle of the blade’s cutting edge, made of Japanese VG10 steel, is enveloped by 33 layers of beautifully forged steel on each side. This method of manufacturing gives the Endeavour knives their characteristic appearance and makes them extremely sharp and durable. The Damascus forging technique was widespread during the Samurai days of glory when the sword makers from Seki achieved a legendary reputation for their Damascus swords. Technically, the Japanese masters leaned on a forging tradition that is alleged to come from Damascus. Hence, the name Damascus steel.


* The hardness of steel is measured in the Rockwell-scale. It is measured by pressing a standardized diamond cone into the steel, to a certain depth. The acquired force used is used to calculate the value on the Rockwell-scale. The harder the steel — the higher the score on the scale.
Most knives register a hardness of 51-53 HRC.

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