rowsaan Kitchen Knife
Carbon steel blade, Tasmanian Blackwood handle
155mm blade, 295mm total length
Designed to be a great companion when cooking, the kitchen knife is sized to handle daily meal prep without the size of a larger chef's knife.
The knife feels great in the hand with the balance point just in front of the handle due to a nice distal taper from the heel to the tip. To make longer periods of use comfortable we round the spine and heel and fit a well proportioned and finished hardwood handle.
The kitchen knife is hand forged from laminated 1084 and low carbon steel with a blade length of 155mm and height at the heel of 38mm.
A high carbon steel knife needs regular care to keep it in good condition. Unlike stainless steel knives which will tolerate staying wet in the dish rack, our knives will rust if left wet or if the juices from food aren't cleaned off, so rinse in warm soapy water and dry well after use. An occasional light application of oil will help to protect the knife.
Keeping the knife dry will avoid rust but the carbon steel will also oxidise across the bevel which has been ground into the black blade to form the edge. Over time this will leave a slight mottled black patina on the surface which will happen quicker at first until a patina has developed and then slow as that surface forms a protective layer to reduce oxidising. If this process is approached in the right way, watching a complex patina develop is one of the enjoyments of owning a high carbon steel knife. We've found that occasionally rubbing the bevel surface with super fine 0000 steel wool will help even out the patina and remove more heavily oxidised areas if they develop.
In use the thin hardened cutting edge on our knives makes them unsuitable for heavy kitchen tasks like breaking down chicken carcases which may chip the edge and it goes with out saying but never clean them in the dish washer. A great source for sharpening, knife care and appreciation is the Japanese Knife Imports YouTube channel.
Regular maintenance of the cutting edge on a fine grit stone to keep it sharp is the best way to keep your knife performing in the kitchen. Once the edge starts to dull and the knife isn't cutting as easily as you would like here are a few pointers to help with the sharpening process.
1. We recommend a medium and fine grit Japanese water stone (approx. 1000 and 5000 grit) but the same sharpening process applies to any type of sharpening media.
2. Sharpen at approximately 10º per side, gauge this angle by resting the spine on two stacked 20c coins. Maintain a consistent sharpening angle through the sharpening process. Sharpen the first side until an even burr is formed along the whole edge, the burr is an indication that you have sharpened right up to the very edge. The burr can be felt from the opposite side to the one you're working on the stone by gently running your finger pads across the edge - Not along it which may cut your fingers.
3. Repeat on the other side until a burr forms on the side you were originally sharpening.
4. Refine the burr by sharpening from side to side on progressively finer stones.