STEELPORT The chef knife is the most important tool in your knife kit, used for 90%+ of kitchen tasks. Highly regarded for its meticulous construction, outstanding blade edge retention, and thoughtful ergonomics, the STEELPORT 8" Chef Knife has garnered the attention of cooking enthusiasts and world-class chefs alike. With its thin but sturdy fully polished blade, rounded spine and choil, recessed finger groove and double beveled edge – the STEELPORT Chef Knife is incredibly versatile and balanced. The combination of finesse and durability, this knife is ideal for any cutting style such as slicing, rocking or pushcutting, versatile enough for meat, fish, vegetables and herbs, making this the ideal blade for either collector or minimalist. The build is deceptively simple. High quality carbon steel and burlwood has been expertly processed and treated to meet remarkable requirements and deliver unmatched performance. The unique differential heat treatment process produces an outstanding 65 HRC making this one of the hardest blades in production while retaining the durability of softer steel. Razor sharp, precision balanced, and just an overall joy to use, this chef knife stands testament to hundreds of years of traditional knife forging reinforced with the ingenuity of modern craftsmanship. Touted by world class chefs such as: Paul Kahan, Gabriel Rucker, Elias Cairo, Katy Millard, Chris Bianco, and Aaron Franklin. Specifications• Blade Length: 8", Total Length: 13", Width: 2", Weight: 7.4oz / 210g• Made in Portland, Oregon Blade Material / Heat Treat• STEELPORT knives have solid one-piece traditional drop forged construction from blade tip to end cap with an integral bolster for a well-balanced and long-lasting knife. Through STEELPORT’s proprietary differential heat treatment, American 52100 Carbon Steel achieves an unmatched 65HRC hardness at the blade for exceptional long-lasting sharpness, while maintaining a softer 30HRC spine for lifelong durability. • The bolster and spine are hand-polished smooth for comfort. Blade Shape• The overall shape of STEELPORT blades are defined by considering best functionality and comfort. This 8” Chef Knife is designed with a “Sheepsfoot” tip so the user can still safely use their hand as a guide while using the tip of the knife. A “finger groove” is added to these chef knives at the heel of the blade to allow for comfort and control while holding the knife in the preferred pinch-hold. All the surfaces are processed to ensure a comfortable soft touch to help with long-term comfort. This includes rounding the spine of the knife. Handle• The handle is contoured to accommodate any hand, offering a unique 2" height at the blade heel for finger clearance. All STEELPORT handles use Oregon Big Leaf Maple Burl, a locally sourced, naturally unique burl wood, stabilized with resin to meet tough kitchen requirements and won’t shrink or swell. Care & Use• Carbon Steel is for those who take pride in keeping their tools at peak performance through basic maintenance. Carbon Steel knives like STEELPORT are not stain or rust resistant. Day to day, it is as simple as remembering to hand wash and dry after each use. • Hand Wash & Dry: The best way to care for your STEELPORT Carbon Steel Knife is to always rinse and dry it completely after each use. Avoid using aggressive chemicals, leaving it unwashed, or leaving it in water, as these can lead to rust and other damage. • Occasional Oiling: To keep your knife in top condition, oil it occasionally, especially if it will be stored for an extended period of time. We recommend using Camellia oil or food-grade mineral oil. Cooking oils can also be an option but they can break down and become rancid. • Wood Handle Care: Your STEELPORT knife features a resin-stabilized wood handle designed to meet the demands of a busy kitchen, but it still requires some minimal care to keep it looking its best. Treat your wood handle like a wooden cutting board, i.e. avoid letting it soak in water, and rub it down with the handle wax or another food-safe oil or wax mix - once or twice a month.
