165mm Stainless San-Mai Utility Knife | Handmade Kitchen Knives

The in-between knife we reach for most: long enough to slice a chicken breast or a loaf of sourdough, nimble enough to trim, portion and prep at the side of the grill.

The blade is San-Mai, a hard carbon steel core forge-welded inside stainless steel. The core takes and holds a very fine edge, and the stainless jacket shrugs off most of the staining. Where the two steels meet, a wandering line runs the length of the blade.

• 165mm blade
• Stainless San-Mai construction with a high-carbon core
• Handmade in the UK by KWB Knives

Every KWB blade is made by hand in the UK, so no two are quite the same. The knife you receive is the one pictured.

Looking after it

• Hand wash and dry straight away; never the dishwasher.
• The core is high-carbon steel, so it will build a patina with use. Wipe it dry and add a little oil if it will be stored for a while.
• Use a wooden or soft board, and hone or strop little and often to keep the edge.