K2 Kitchen Knife
Small and perfectly-formed, the K2 is the little knife with a large capacity. It can fillet, slice, chop or carve, taking meat, fish, fruit or vegetables in its stride. With a compact, very fine blade and a slight curve in the cutting line, it will become the tool you reach for in most kitchen tasks (and will probably make several of your existing knives redundant).
The carbon steel blade is ground by hand to remain ultra sharp. Unlike stainless steel, the blade can easily discolour after slicing acidic foods or if it is put away wet.
This does not affect its cutting ability at all; but to keep the blade as beautiful as the well-balanced plum wood handle, always wash and dry it immediately after use.
If your K2 does lose its lustre, a suitable metal polish and wood care oil in the knife care kit will soon restore it.
The handle is made from plum wood with aluminium rivets.
The carbon steel blade is 110mm in length.
The overall length of the knife is 225mm.
Caring for your handmade knives
A good knife is an investment that will bring lasting pleasure as well as continuing to do its job with ease, day after day and year after year. Just take good care of it by doing the following.
Wash the knife blade immediately after use with warm soapy water and a soft sponge. The handle seldom needs washing but, when it does, just rinse and wipe it, using nothing harsh or abrasive. Dry the knife straight away and store it carefully.
Carbon steel (which is not stainless) can be attacked by food acids and it will quickly darken and become blotched. This does not affect its sharpness or effectiveness at all but it is a good idea to clean the blade occasionally with a metal cleaner.
Sharpen your knives regularly, preferably every time you use them.
Always chop onto a forgiving surface such as wood (or plastic, if your hygiene practice dictates). Do not use your kitchen knives on glass or granite worktops or cut directly onto crockery such as a plate.
Use your knife only for the purpose it is intended for. Don't grab it to open a parcel or a pot of paint, dig a burnt offering from the toaster, scrape the roasting pan etc. and never try to chop or slice frozen food with a kitchen knife.