Jero Designer Series Four Piece Steak Knife Gift Set – Large Wood Handles – Serrated and Straight Edge – German High Carbon Stainless Steel Blades – 5.5″ Blade – 10″ Total Length
- Extra long tang for strength, riveted ergonomically designed wood handles. Unique and pleasing design that is constructed to withstand commercial abuse, lifetime warranty against defects. Wide 55″ long blade features sharpened serrated edge up front and straight edge on back half of blade. European designed and manufactured in portugal by jero, a leader in commercial cutlery manufacturing. Jero designer series 4-piece wood handle steak knife gift set with german stainless steel blades.
Consigli Round Saw Tip 2-Piece Olive Wood Handle Steak Knife, 4-1/3-Inch Blade
- The care and attention dedicated to the finishing of the handle, which, it should be stressed, is shaped and finished exclusively by hand, is highly evident in all consigli knives, and particularly in the maremmano and senese models. Notwithstanding this, consigli knives are guaranteed for life against any manufacturing fault that might occur. Only in this way, with slow, ritualistic motions, is it possible to minimize flaking of the horn. Art and passion when making a quality knife, there are several elements that make the difference. To renew the knife edge, use a good steel, at least 25 cm. Consigli blades leave the scarperia workshop perfectly sharpened, but, after a certain period of use, periodic resharpening is necessary. Assistance and warranty all knives produced by the consigli family undergo a careful inspection and strict checks that guarantee the highest quality of the product, reducing the possibility of defects to a minimum. The cutting process prepares the way for the addition of the band primary assembly, which usually takes place after the housing for the blade and spring has been hollowed out, makes it possible to assemble the main metal parts (blade and spring) and ensure they are firmly attached secondary assembly sees the insertion of the mechanism, uniting the sharpened blades with the handle polishing and sharpening are carried out before triangulation. Horn and fossil ivory, for example, but also woods, do not react well to humidity and heat. The steel used for the blades is of the highest quality, and has undergone exacting thermal treatments at the hands of a master craftsman to create the perfect synthesis between elasticity and durability. The same approach is applied to quenching, which is the process whereby the blade is heated again to eliminate the undesired fragility that steel acquires during tempering (which actually provides the blade with its hardness). In time, however, it may become necessary to replace worn-out parts. In contrast, old-style zuava knives are more highly prized because their construction is more challenging, the button is welded and finished before the pin is laid across and hammered into relief. Horn, on the other hand, can be returned to its natural splendour with a good brushing by expert hands. The comet a symbol of history when holding a consigli knife, it is easy, for the expert and the layperson alike, to appreciate the clean lines, the painstaking finish and the warmth of the natural materials. The old family tradition fifty years have now passed since the time of the fondo pasinetti, the site in via magenta, in the center of scarperia, where the consigli brothers opened their first premises. The knife that most effortlessly disguises its value, and the complexity of its creation, is the maresciall, with its razor edge and layered, curved blade. The main pieces of the knife are stamped out of solid steel before undergoing the extremely delicate processes of tempering and quenching. The blades can even rust. We advise cleaning blades with a damp cloth, drying them carefully, and covering them in a very thin layer of oil (for example, vaseline). It was used time and again in ancient graffiti and on coins, and was rediscovered centuries later by renaissance cutlers. Take care to maintain an angle of 20� so as to avoid scratching the blade. Horn tips are far more precious than iron tips, and in line with the company’s quality strategy, consigli specializes in making the finest horn tips available anywhere. It is not hard to imagine the amount of work involved in overcoming the difficulties associated with assembling all of the components together so perfectly that they create an impeccable knife that is very much all of a piece. They can become shiny again by using the products normally on the market. For more than two centuries, blades from scarperia were renowned as being of unrivaled quality. As a result, the reputation for the quality of the knives made here has been consolidated once again, and they are now rightly celebrated throughout the world. It is not strictly necessary to apply oil, but it is a good idea to do so, every now and again. Maintenance and warranty maintenance of the handle the materials that are used by consigli to create the handles of its knives are noble and natural, and, for this reason, they need to be treated with a certain care and attention. The wood used by consigli is carefully selected and then seasoned for years, in order to guarantee its stability and workability. Today, as always, consigli knives are still made with horn handles, which are produced by quartering the whole horn, evaluating it closely, reading its secrets and caressing it to achieve the perfect orientation of the blade. In general, sudden changes in temperature can distort the materials, in spite of the care consigli takes in weathering the materials prior to mounting and machining them then. The consigli family is totally committed to authentic steel-working techniques and to the preservation of the values of manual processing. From the outset, the consigli brothers have always supervised the end-to-end production process of their knives and cutlery. Repeat this movement alternating the side of the blade on both sides of the steel. The town of scarperia was founded on september 8, 1306. Knives with stainless steel “sodi” do not need any maintenance. The reason that certain knives are more costly is also due to the amount of work that goes into creating the blade, on a normal zuava knife, the blade does not have a razor edge, while the blades in the bergamasco and valtellina knives have no layering. How a knife is made a perfect knife is the result not only of skilled workmanship but also of the care taken in selecting the very best raw materials. Aside from the selection of materials, the number of man hours invested in the completion of certain operations is also crucial, since it is (partially, at least) the complexity of the construction process that makes the finished knife a precious object. Care must be taken not to wet the handles and not to expose them to sunlight, as these materials may split. The operation consists in inserting a drop of synthetic oil, with the knife closed, between the blade and the spring at the level of the blade axle while the knife is closed. From a purely aesthetical point of view, with age, wood or horn can lose their shine to avoid this problem, in the case of wood, just clean lightly with a soft cloth soaked in olive oil or bees wax. In total, it takes around 40 separate operations to create a consigli knife, the order of these operations varies from one model to the next, but each finished knife is the product of a series of processes, all of which require masterful manual dexterity. Consigli’s comet has undergone a natural evolution over the decades. These processes enhance the attractiveness of the knife and are an opportunity for the artisan to express his or her mastery of the art of knifemaking. The temperature required to heat the steel until it is white-hot, as well as the time for which the blade must cool in oil, is still dictated by nothing more than the attentive eye of the cutler, who � having spent years at work in front of the furnace � has what it takes to calibrate his or her input perfectly. One’s eye is drawn to the signature, (the pride of every true artisan), to the guarantee of reliability and to the symbol with which the consigli brothers like to adorn their creations. Maintenance of mechanism each pocket knife has a mechanism that must be lubricated regularly to prevent it from wearing out. Thanks to the experienced eye of the knifemaker, the finest veins can be selected in such a way as to reduce waste as far as possible. The steel components, blade, springs, etc. The blade complements the various steel components, which are hand-welded one at a time, and exceptional care is devoted to the assembly of the maresciall’s handle, whether it is made from wood, ivory or horn. Maintenance of the blade traditional carbon blades tend to become black due to a natural phenomenon of oxidation, especially if they come into contact with acids or salts, but this can also happen with finger contact. For this reason, the consigli family invests considerable time and effort into searching out the finest horn available, and rigorous criteria are applied to ensure that the horn selected has all of the features that, throughout the centuries, only experienced cutlers have been able to identify. Just keep it clean by rubbing it with a damp cloth and then drying it. Using small-scale files, punches, saws and other small tools, the master knifemakers embellish the horn with consummate skill. An alternative method is to use a whetstone. After prolonged usage of the knife and after sharpening it several times, it becomes necessary, however, to turn to the expert hands of a knife-sharpener who can give the blade its original edge once more using a grinder. “Sodi” can easily become scratched if they are kept together with other metal objects such as keys. The outline of the unfinished blade is distinctive, making it possible to differentiate immediately between a zuava, a pattada and a mozzetta. Blades in damascus steel keep their appearance better if they are cleaned carefully after every use and if they are lubricated every now and again with a silicon-based greasy substance. Indeed, in accordance with the statute of 1630, since that time all knifemakers in scarperia have had to use their own version of the comet symbol. The stainless steel blade is not totally immune to oxidation, but requires much less care. In the modern-style zuava knife with brass button, for example, it is the pin that guides the button into its definitive position, thus simplifying the alignment with the internal structure of the knife. The production of cutting irons has also been crucial to the town�s development from the outset this specialization was perhaps the result of local military requirements or possibly due to the needs of the local farmers., Are made by punching dies that (more often than not) have been produced by the same artisans who go on to make the knives themselves. The movement to be made is the usual one, passing the blade across the steel starting from the top of its blade and from the heel of the knife blade and descending towards the guard. This result would be impossible to obtain only with a stone or steel, especially if the blades are made in stainless steel. Due to the fact that the handle is embossed above the steel parts, all of the components must be finished several times, with each successive phase becoming more difficult than the last due to the fact that edges are sharp, rather than rounded. In the event of a defect, after checking that the knife has been used correctly, the parts or the whole knife, if it cannot be repaired, will be replaced free of charge. With the unification of italy came numerous orders from all over the country, and particularly from the south. Sawing, molding and leveling operations are carried out with patience. Maintenance of the “sodo” residue from the tanning of case leather and exposure to the air can cause oxidation of brass sodi making them lose their shine. Using a range of sanding and polishing tools, the knife is made ready for the quality control inspection, the last (and most rigorous) test it has to undergo before being released for sale to a demanding but delighted connoisseur. The old-style zuava has both of these features. Back in those days, the town was sited on what was then the most important road for anyone wishing to cross italy. Luigi, at the time, just a little over 20 years of age, and enrico, his slightly younger brother, had already spent several years producing knives on behalf of the same company for which their father had been forging metal and making pattada knives and grafting knives since the very early part of the century. In the second half of the 19th century that scarperia�s knives and cutlery started to experience increasing demand. The latest redesign, dating from 2004, evokes luminosity and dynamism, appearing like an imaginary bridge between the drive to conserve traditional ideals and the drive towards the future. The handles are then heated in the furnace and passed through the flames carefully on the basis of their thickness, before being rounded off and made malleable so that they can then be flattened by the pressing process. For generations, the consigli family has been leveraging its passion and expertise to produce high-quality traditional tuscan pocketknives and cutlery, using the same forging techniques that the master knifemakers of scarperia have been refining since the 14th century. This ancient technique demands finishing both of the head of the handle and the horn. Consigli continues to employ these tried-and-tested process not only because time has proven their worth, but also because they imbue the resultant knife with a tangible sense of history and tradition. Even today, the time-honored technique of allowing the knife to drop to the ground and listening to the sound it makes on impact is still used religiously to ensure that both the blade and the springs have the necessary properties of elasticity and durability. This operation, with its decisive movements, encapsulates within the knife a sense of mysterious elegance before fixing the definitive shape of the handle, thus paving the way for the finishing stage. Then, open and close the knife and remove any surplus oil. Along with the sun, the comet is the astronomical symbol par excellence. Because of this southern influence, the origins of several types of knives made in scarperia (the calabrese, the napoletano and the casertano) can be traced back to the south of italy. The housings for the blade and spring on a fiorentino knife are carved out by hand from a single piece of horn or wood. Long and fitted with a guard. Finishing is carried out in a single action using an abrasive belt. Opening and closing the blade, one comes to realize the precision and fluidity of the mechanism, and, on closer inspection, one makes out the almost imperceptible imperfections that highlight the authentic, hand-crafted nature of the knife. The operation must be repeated after every use, or every time the blade has been touched. Sharpening sharpening is a very delicate operation and only expert hands can guarantee optimal and long-lasting cutting. At any time, by paying the cost of the operation and postage, the replacement of materials is guaranteed and the knife will be efficiently returned to its original accuracy and precision. The handles must be finished with maximum care to avoid even minimal movements. Currently, alongside its typically italian models, which represent the perfect synthesis of tradition, technique, elegance, and refinement, the company also produces high-quality table and kitchen cutlery that is expertly finished using noble materials like cow horn, buffalo horn and olive wood.
Crestware Economy Pointed Wood Handle Steak Knife, 4.125-Inch Blade
- For professional use. Economy pointed wood handle steak knife, 4. Made for heavy duty, high usage food service businesses. 125″ inch blade-8″ inch oa.
Consigli Smooth Tip 4-Piece Olive Wood Handle Steak Knife, 4-1/3-Inch Blade
- The “forgiato” is a knife of classic lines redolent of tuscany. Distinguished by the soft contours of the perfect handle, the forging endows it with an ulterior prestige. Available with a smooth or serrated blade and a rounded or flat tip, it lends itself to multiple uses at the table.
Chicago Cutlery Wood Handle Steak Knife Set Carbon 4 Pc.
- 12-piece set. High-carbon stainless steel blades resist rust and stains for lasting beauty. Full-length tang extends from the tip of the blade to the end of the handle adding stability and control. Serrated edges never need sharpening. Extra-thick stamped high-carbon stainless steel adds strength and control.
Chicago Cutlery B144 / 1104670 4″ Wood Handle Steak Knife Set Walnut Tradition
- Please note this package contains 3 packs of 4 knives, for a total of 12 knives. Full tang blade extends from tip of the knife to end of the handle for added balance and strength. High-carbon stainless steel blades feature our exclusive taper grind® edge technology for optimum sharpness, edge retention and easier resharpening. Classically designed solid walnut handles provide comfort and safety when cutting. Triple compression brass rivets hold the handles securely to the blade for added safety and stability.
FlyingColors Laguiole Steak Knife. Stainless Steel, Rose Wood Handle, Wooden Gift Box, 6 Piece
- Set includes 6-piece steak knife (9-inch ) material 3cr14 stainless steel + rose wood. Classic design. Hand wash only and dry immediately. Makes a great gift for family and friends. Sharp edge with elegant wood handles, in a beautifully presented wood case.
Consigli Round Smooth Tip 4-Piece Olive Wood Handle Steak Knife, 4-1/3-Inch Blade
- The outline of the unfinished blade is distinctive, making it possible to differentiate immediately between a zuava, a pattada and a mozzetta. The steel used for the blades is of the highest quality, and has undergone exacting thermal treatments at the hands of a master craftsman to create the perfect synthesis between elasticity and durability. Using a range of sanding and polishing tools, the knife is made ready for the quality control inspection, the last (and most rigorous) test it has to undergo before being released for sale to a demanding but delighted connoisseur. We advise cleaning blades with a damp cloth, drying them carefully, and covering them in a very thin layer of oil (for example, vaseline). From the outset, the consigli brothers have always supervised the end-to-end production process of their knives and cutlery. Then, open and close the knife and remove any surplus oil. Even today, the time-honored technique of allowing the knife to drop to the ground and listening to the sound it makes on impact is still used religiously to ensure that both the blade and the springs have the necessary properties of elasticity and durability. The housings for the blade and spring on a fiorentino knife are carved out by hand from a single piece of horn or wood. Horn and fossil ivory, for example, but also woods, do not react well to humidity and heat. Aside from the selection of materials, the number of man hours invested in the completion of certain operations is also crucial, since it is (partially, at least) the complexity of the construction process that makes the finished knife a precious object. Today, as always, consigli knives are still made with horn handles, which are produced by quartering the whole horn, evaluating it closely, reading its secrets and caressing it to achieve the perfect orientation of the blade. As a result, the reputation for the quality of the knives made here has been consolidated once again, and they are now rightly celebrated throughout the world. Take care to maintain an angle of 20� so as to avoid scratching the blade., Are made by punching dies that (more often than not) have been produced by the same artisans who go on to make the knives themselves. To renew the knife edge, use a good steel, at least 25 cm. Currently, alongside its typically italian models, which represent the perfect synthesis of tradition, technique, elegance, and refinement, the company also produces high-quality table and kitchen cutlery that is expertly finished using noble materials like cow horn, buffalo horn and olive wood. Just keep it clean by rubbing it with a damp cloth and then drying it. The care and attention dedicated to the finishing of the handle, which, it should be stressed, is shaped and finished exclusively by hand, is highly evident in all consigli knives, and particularly in the maremmano and senese models. Horn tips are far more precious than iron tips, and in line with the company’s quality strategy, consigli specializes in making the finest horn tips available anywhere. The blades can even rust. This ancient technique demands finishing both of the head of the handle and the horn. The stainless steel blade is not totally immune to oxidation, but requires much less care. The handles are then heated in the furnace and passed through the flames carefully on the basis of their thickness, before being rounded off and made malleable so that they can then be flattened by the pressing process. Opening and closing the blade, one comes to realize the precision and fluidity of the mechanism, and, on closer inspection, one makes out the almost imperceptible imperfections that highlight the authentic, hand-crafted nature of the knife. “Sodi” can easily become scratched if they are kept together with other metal objects such as keys. One’s eye is drawn to the signature, (the pride of every true artisan), to the guarantee of reliability and to the symbol with which the consigli brothers like to adorn their creations. In time, however, it may become necessary to replace worn-out parts. The cutting process prepares the way for the addition of the band primary assembly, which usually takes place after the housing for the blade and spring has been hollowed out, makes it possible to assemble the main metal parts (blade and spring) and ensure they are firmly attached secondary assembly sees the insertion of the mechanism, uniting the sharpened blades with the handle polishing and sharpening are carried out before triangulation. From a purely aesthetical point of view, with age, wood or horn can lose their shine to avoid this problem, in the case of wood, just clean lightly with a soft cloth soaked in olive oil or bees wax. Blades in damascus steel keep their appearance better if they are cleaned carefully after every use and if they are lubricated every now and again with a silicon-based greasy substance. For generations, the consigli family has been leveraging its passion and expertise to produce high-quality traditional tuscan pocketknives and cutlery, using the same forging techniques that the master knifemakers of scarperia have been refining since the 14th century. An alternative method is to use a whetstone. Thanks to the experienced eye of the knifemaker, the finest veins can be selected in such a way as to reduce waste as far as possible. Art and passion when making a quality knife, there are several elements that make the difference. The main pieces of the knife are stamped out of solid steel before undergoing the extremely delicate processes of tempering and quenching. Maintenance of the “sodo” residue from the tanning of case leather and exposure to the air can cause oxidation of brass sodi making them lose their shine. Along with the sun, the comet is the astronomical symbol par excellence. The production of cutting irons has also been crucial to the town�s development from the outset this specialization was perhaps the result of local military requirements or possibly due to the needs of the local farmers. The town of scarperia was founded on september 8, 1306. How a knife is made a perfect knife is the result not only of skilled workmanship but also of the care taken in selecting the very best raw materials. In the modern-style zuava knife with brass button, for example, it is the pin that guides the button into its definitive position, thus simplifying the alignment with the internal structure of the knife. In the second half of the 19th century that scarperia�s knives and cutlery started to experience increasing demand. In total, it takes around 40 separate operations to create a consigli knife, the order of these operations varies from one model to the next, but each finished knife is the product of a series of processes, all of which require masterful manual dexterity. These processes enhance the attractiveness of the knife and are an opportunity for the artisan to express his or her mastery of the art of knifemaking. It was used time and again in ancient graffiti and on coins, and was rediscovered centuries later by renaissance cutlers. The comet a symbol of history when holding a consigli knife, it is easy, for the expert and the layperson alike, to appreciate the clean lines, the painstaking finish and the warmth of the natural materials. Only in this way, with slow, ritualistic motions, is it possible to minimize flaking of the horn. The steel components, blade, springs, etc. Horn, on the other hand, can be returned to its natural splendour with a good brushing by expert hands. They can become shiny again by using the products normally on the market. The consigli family is totally committed to authentic steel-working techniques and to the preservation of the values of manual processing. The old-style zuava has both of these features. This operation, with its decisive movements, encapsulates within the knife a sense of mysterious elegance before fixing the definitive shape of the handle, thus paving the way for the finishing stage. Maintenance and warranty maintenance of the handle the materials that are used by consigli to create the handles of its knives are noble and natural, and, for this reason, they need to be treated with a certain care and attention. For this reason, the consigli family invests considerable time and effort into searching out the finest horn available, and rigorous criteria are applied to ensure that the horn selected has all of the features that, throughout the centuries, only experienced cutlers have been able to identify. The same approach is applied to quenching, which is the process whereby the blade is heated again to eliminate the undesired fragility that steel acquires during tempering (which actually provides the blade with its hardness). Notwithstanding this, consigli knives are guaranteed for life against any manufacturing fault that might occur. Sawing, molding and leveling operations are carried out with patience. In general, sudden changes in temperature can distort the materials, in spite of the care consigli takes in weathering the materials prior to mounting and machining them then. After prolonged usage of the knife and after sharpening it several times, it becomes necessary, however, to turn to the expert hands of a knife-sharpener who can give the blade its original edge once more using a grinder. It is not hard to imagine the amount of work involved in overcoming the difficulties associated with assembling all of the components together so perfectly that they create an impeccable knife that is very much all of a piece. Indeed, in accordance with the statute of 1630, since that time all knifemakers in scarperia have had to use their own version of the comet symbol. Assistance and warranty all knives produced by the consigli family undergo a careful inspection and strict checks that guarantee the highest quality of the product, reducing the possibility of defects to a minimum. Repeat this movement alternating the side of the blade on both sides of the steel. Maintenance of mechanism each pocket knife has a mechanism that must be lubricated regularly to prevent it from wearing out. Consigli continues to employ these tried-and-tested process not only because time has proven their worth, but also because they imbue the resultant knife with a tangible sense of history and tradition. Using small-scale files, punches, saws and other small tools, the master knifemakers embellish the horn with consummate skill. For more than two centuries, blades from scarperia were renowned as being of unrivaled quality. The latest redesign, dating from 2004, evokes luminosity and dynamism, appearing like an imaginary bridge between the drive to conserve traditional ideals and the drive towards the future. Consigli’s comet has undergone a natural evolution over the decades. This result would be impossible to obtain only with a stone or steel, especially if the blades are made in stainless steel. The reason that certain knives are more costly is also due to the amount of work that goes into creating the blade, on a normal zuava knife, the blade does not have a razor edge, while the blades in the bergamasco and valtellina knives have no layering. Care must be taken not to wet the handles and not to expose them to sunlight, as these materials may split. The movement to be made is the usual one, passing the blade across the steel starting from the top of its blade and from the heel of the knife blade and descending towards the guard. Consigli blades leave the scarperia workshop perfectly sharpened, but, after a certain period of use, periodic resharpening is necessary. Back in those days, the town was sited on what was then the most important road for anyone wishing to cross italy. Maintenance of the blade traditional carbon blades tend to become black due to a natural phenomenon of oxidation, especially if they come into contact with acids or salts, but this can also happen with finger contact. The old family tradition fifty years have now passed since the time of the fondo pasinetti, the site in via magenta, in the center of scarperia, where the consigli brothers opened their first premises. The operation consists in inserting a drop of synthetic oil, with the knife closed, between the blade and the spring at the level of the blade axle while the knife is closed. Luigi, at the time, just a little over 20 years of age, and enrico, his slightly younger brother, had already spent several years producing knives on behalf of the same company for which their father had been forging metal and making pattada knives and grafting knives since the very early part of the century. Long and fitted with a guard. The handles must be finished with maximum care to avoid even minimal movements. Sharpening sharpening is a very delicate operation and only expert hands can guarantee optimal and long-lasting cutting. Finishing is carried out in a single action using an abrasive belt. In contrast, old-style zuava knives are more highly prized because their construction is more challenging, the button is welded and finished before the pin is laid across and hammered into relief. At any time, by paying the cost of the operation and postage, the replacement of materials is guaranteed and the knife will be efficiently returned to its original accuracy and precision. Knives with stainless steel “sodi” do not need any maintenance. With the unification of italy came numerous orders from all over the country, and particularly from the south. Because of this southern influence, the origins of several types of knives made in scarperia (the calabrese, the napoletano and the casertano) can be traced back to the south of italy. The knife that most effortlessly disguises its value, and the complexity of its creation, is the maresciall, with its razor edge and layered, curved blade. Due to the fact that the handle is embossed above the steel parts, all of the components must be finished several times, with each successive phase becoming more difficult than the last due to the fact that edges are sharp, rather than rounded. The blade complements the various steel components, which are hand-welded one at a time, and exceptional care is devoted to the assembly of the maresciall’s handle, whether it is made from wood, ivory or horn. The operation must be repeated after every use, or every time the blade has been touched. The wood used by consigli is carefully selected and then seasoned for years, in order to guarantee its stability and workability. The temperature required to heat the steel until it is white-hot, as well as the time for which the blade must cool in oil, is still dictated by nothing more than the attentive eye of the cutler, who � having spent years at work in front of the furnace � has what it takes to calibrate his or her input perfectly. It is not strictly necessary to apply oil, but it is a good idea to do so, every now and again. In the event of a defect, after checking that the knife has been used correctly, the parts or the whole knife, if it cannot be repaired, will be replaced free of charge.
Laguiole by FlyingColors Steak Knife Set. Wood Handle, Gift Box, 6 Pieces
- Set includes 6-piece steak knife material stainless steel + black wood. Each knife 8 1/2 inches, 80 grams blade 4 inches, 25 mm thickness handle 4 1/2 inches dishwasher not recommended. Laguiole is not a registered trademark the word “laguiole” is a generic term, not legally restricted to any single company or place of manufacture laguiole by flyingcolors is a registered trademark approved by the united states patent and trademark office (“uspto”) and is protected from copying and simulation under united states trademark and copyright laws. Sharp edge with elegant wood handles, classic and stylish design with laguiole bee embellished on each knife. Suitable for use in family, bar, restaurant, makes a great gift presented for family and friends.
6 Piece Steak Knife Set with Non-Serrated Edge, Premium 5.5inch Sharp German Steel Blade with Comfortable Black Pakkawood Handle Lifetime Guarantee by Yuxing
- 6-piece in one set 6 pieces of steak knives packed in a beautiful box, serving as a wonderful gift for birthdays, anniversaries, wedding, friends and family members. Non-serrated sharp blade cutting the steak smoothly with the blade’s sharpness without any tearing. Fine ergonomic handle each knife features a beautiful dark mahogany handle with good balance and feeling. 100% money back guarantee we promise each set will be provided in fine condition if you’re not completely satisfied with your purchase of this knife, simply let us know and you’ll be offered a full refund or replacement, no questions asked. Premium quality german steel made of german 5cr15mo carbon steel which gives the knives highest performance in sharpness, hardness, flexibility and rust resistance.
DARK HARDWOOD HANDLE STEAK KNIFE, ROUND TIP
- Case pack of 1 dozen. Round tip stainless steel knife with dark hardwood handle.
Consigli Saw Tip 6-Piece Olive Wood Handle Steak Knife with Leather Case, 4-1/3-Inch Blade
- For generations, the consigli family has been leveraging its passion and expertise to produce high-quality traditional tuscan pocketknives and cutlery, using the same forging techniques that the master knifemakers of scarperia have been refining since the 14th century. These processes enhance the attractiveness of the knife and are an opportunity for the artisan to express his or her mastery of the art of knifemaking. Take care to maintain an angle of 20� so as to avoid scratching the blade. Sawing, molding and leveling operations are carried out with patience. Because of this southern influence, the origins of several types of knives made in scarperia (the calabrese, the napoletano and the casertano) can be traced back to the south of italy. In time, however, it may become necessary to replace worn-out parts. Even today, the time-honored technique of allowing the knife to drop to the ground and listening to the sound it makes on impact is still used religiously to ensure that both the blade and the springs have the necessary properties of elasticity and durability. Maintenance of mechanism each pocket knife has a mechanism that must be lubricated regularly to prevent it from wearing out. Back in those days, the town was sited on what was then the most important road for anyone wishing to cross italy. The same approach is applied to quenching, which is the process whereby the blade is heated again to eliminate the undesired fragility that steel acquires during tempering (which actually provides the blade with its hardness). It is not strictly necessary to apply oil, but it is a good idea to do so, every now and again. From a purely aesthetical point of view, with age, wood or horn can lose their shine to avoid this problem, in the case of wood, just clean lightly with a soft cloth soaked in olive oil or bees wax. The production of cutting irons has also been crucial to the town�s development from the outset this specialization was perhaps the result of local military requirements or possibly due to the needs of the local farmers. Horn tips are far more precious than iron tips, and in line with the company’s quality strategy, consigli specializes in making the finest horn tips available anywhere. The blades can even rust. After prolonged usage of the knife and after sharpening it several times, it becomes necessary, however, to turn to the expert hands of a knife-sharpener who can give the blade its original edge once more using a grinder. Maintenance and warranty maintenance of the handle the materials that are used by consigli to create the handles of its knives are noble and natural, and, for this reason, they need to be treated with a certain care and attention. The reason that certain knives are more costly is also due to the amount of work that goes into creating the blade, on a normal zuava knife, the blade does not have a razor edge, while the blades in the bergamasco and valtellina knives have no layering. For more than two centuries, blades from scarperia were renowned as being of unrivaled quality. The blade complements the various steel components, which are hand-welded one at a time, and exceptional care is devoted to the assembly of the maresciall’s handle, whether it is made from wood, ivory or horn. The outline of the unfinished blade is distinctive, making it possible to differentiate immediately between a zuava, a pattada and a mozzetta. Finishing is carried out in a single action using an abrasive belt. “Sodi” can easily become scratched if they are kept together with other metal objects such as keys. Luigi, at the time, just a little over 20 years of age, and enrico, his slightly younger brother, had already spent several years producing knives on behalf of the same company for which their father had been forging metal and making pattada knives and grafting knives since the very early part of the century. Knives with stainless steel “sodi” do not need any maintenance. This ancient technique demands finishing both of the head of the handle and the horn. Currently, alongside its typically italian models, which represent the perfect synthesis of tradition, technique, elegance, and refinement, the company also produces high-quality table and kitchen cutlery that is expertly finished using noble materials like cow horn, buffalo horn and olive wood. In the second half of the 19th century that scarperia�s knives and cutlery started to experience increasing demand. The handles must be finished with maximum care to avoid even minimal movements. The main pieces of the knife are stamped out of solid steel before undergoing the extremely delicate processes of tempering and quenching. In general, sudden changes in temperature can distort the materials, in spite of the care consigli takes in weathering the materials prior to mounting and machining them then., Are made by punching dies that (more often than not) have been produced by the same artisans who go on to make the knives themselves. The movement to be made is the usual one, passing the blade across the steel starting from the top of its blade and from the heel of the knife blade and descending towards the guard. The cutting process prepares the way for the addition of the band primary assembly, which usually takes place after the housing for the blade and spring has been hollowed out, makes it possible to assemble the main metal parts (blade and spring) and ensure they are firmly attached secondary assembly sees the insertion of the mechanism, uniting the sharpened blades with the handle polishing and sharpening are carried out before triangulation. The temperature required to heat the steel until it is white-hot, as well as the time for which the blade must cool in oil, is still dictated by nothing more than the attentive eye of the cutler, who � having spent years at work in front of the furnace � has what it takes to calibrate his or her input perfectly. The steel components, blade, springs, etc. How a knife is made a perfect knife is the result not only of skilled workmanship but also of the care taken in selecting the very best raw materials. Just keep it clean by rubbing it with a damp cloth and then drying it. Consigli continues to employ these tried-and-tested process not only because time has proven their worth, but also because they imbue the resultant knife with a tangible sense of history and tradition. It is not hard to imagine the amount of work involved in overcoming the difficulties associated with assembling all of the components together so perfectly that they create an impeccable knife that is very much all of a piece. The old-style zuava has both of these features. An alternative method is to use a whetstone. One’s eye is drawn to the signature, (the pride of every true artisan), to the guarantee of reliability and to the symbol with which the consigli brothers like to adorn their creations. For this reason, the consigli family invests considerable time and effort into searching out the finest horn available, and rigorous criteria are applied to ensure that the horn selected has all of the features that, throughout the centuries, only experienced cutlers have been able to identify. The town of scarperia was founded on september 8, 1306. Blades in damascus steel keep their appearance better if they are cleaned carefully after every use and if they are lubricated every now and again with a silicon-based greasy substance. Repeat this movement alternating the side of the blade on both sides of the steel. This result would be impossible to obtain only with a stone or steel, especially if the blades are made in stainless steel. Opening and closing the blade, one comes to realize the precision and fluidity of the mechanism, and, on closer inspection, one makes out the almost imperceptible imperfections that highlight the authentic, hand-crafted nature of the knife. We advise cleaning blades with a damp cloth, drying them carefully, and covering them in a very thin layer of oil (for example, vaseline). The old family tradition fifty years have now passed since the time of the fondo pasinetti, the site in via magenta, in the center of scarperia, where the consigli brothers opened their first premises. The operation consists in inserting a drop of synthetic oil, with the knife closed, between the blade and the spring at the level of the blade axle while the knife is closed. Horn, on the other hand, can be returned to its natural splendour with a good brushing by expert hands. The operation must be repeated after every use, or every time the blade has been touched. Long and fitted with a guard. The comet a symbol of history when holding a consigli knife, it is easy, for the expert and the layperson alike, to appreciate the clean lines, the painstaking finish and the warmth of the natural materials. Only in this way, with slow, ritualistic motions, is it possible to minimize flaking of the horn. The consigli family is totally committed to authentic steel-working techniques and to the preservation of the values of manual processing. In total, it takes around 40 separate operations to create a consigli knife, the order of these operations varies from one model to the next, but each finished knife is the product of a series of processes, all of which require masterful manual dexterity. Using a range of sanding and polishing tools, the knife is made ready for the quality control inspection, the last (and most rigorous) test it has to undergo before being released for sale to a demanding but delighted connoisseur. The handles are then heated in the furnace and passed through the flames carefully on the basis of their thickness, before being rounded off and made malleable so that they can then be flattened by the pressing process. Notwithstanding this, consigli knives are guaranteed for life against any manufacturing fault that might occur. Indeed, in accordance with the statute of 1630, since that time all knifemakers in scarperia have had to use their own version of the comet symbol. Along with the sun, the comet is the astronomical symbol par excellence. Maintenance of the “sodo” residue from the tanning of case leather and exposure to the air can cause oxidation of brass sodi making them lose their shine. From the outset, the consigli brothers have always supervised the end-to-end production process of their knives and cutlery. Consigli’s comet has undergone a natural evolution over the decades. In the modern-style zuava knife with brass button, for example, it is the pin that guides the button into its definitive position, thus simplifying the alignment with the internal structure of the knife. In the event of a defect, after checking that the knife has been used correctly, the parts or the whole knife, if it cannot be repaired, will be replaced free of charge. Art and passion when making a quality knife, there are several elements that make the difference. With the unification of italy came numerous orders from all over the country, and particularly from the south. Using small-scale files, punches, saws and other small tools, the master knifemakers embellish the horn with consummate skill. Due to the fact that the handle is embossed above the steel parts, all of the components must be finished several times, with each successive phase becoming more difficult than the last due to the fact that edges are sharp, rather than rounded. Then, open and close the knife and remove any surplus oil. The knife that most effortlessly disguises its value, and the complexity of its creation, is the maresciall, with its razor edge and layered, curved blade. Care must be taken not to wet the handles and not to expose them to sunlight, as these materials may split. The wood used by consigli is carefully selected and then seasoned for years, in order to guarantee its stability and workability. Thanks to the experienced eye of the knifemaker, the finest veins can be selected in such a way as to reduce waste as far as possible. Assistance and warranty all knives produced by the consigli family undergo a careful inspection and strict checks that guarantee the highest quality of the product, reducing the possibility of defects to a minimum. Consigli blades leave the scarperia workshop perfectly sharpened, but, after a certain period of use, periodic resharpening is necessary. The stainless steel blade is not totally immune to oxidation, but requires much less care. At any time, by paying the cost of the operation and postage, the replacement of materials is guaranteed and the knife will be efficiently returned to its original accuracy and precision. To renew the knife edge, use a good steel, at least 25 cm. The steel used for the blades is of the highest quality, and has undergone exacting thermal treatments at the hands of a master craftsman to create the perfect synthesis between elasticity and durability. In contrast, old-style zuava knives are more highly prized because their construction is more challenging, the button is welded and finished before the pin is laid across and hammered into relief. Sharpening sharpening is a very delicate operation and only expert hands can guarantee optimal and long-lasting cutting. This operation, with its decisive movements, encapsulates within the knife a sense of mysterious elegance before fixing the definitive shape of the handle, thus paving the way for the finishing stage. It was used time and again in ancient graffiti and on coins, and was rediscovered centuries later by renaissance cutlers. As a result, the reputation for the quality of the knives made here has been consolidated once again, and they are now rightly celebrated throughout the world. Horn and fossil ivory, for example, but also woods, do not react well to humidity and heat. Aside from the selection of materials, the number of man hours invested in the completion of certain operations is also crucial, since it is (partially, at least) the complexity of the construction process that makes the finished knife a precious object. The housings for the blade and spring on a fiorentino knife are carved out by hand from a single piece of horn or wood. The latest redesign, dating from 2004, evokes luminosity and dynamism, appearing like an imaginary bridge between the drive to conserve traditional ideals and the drive towards the future. The care and attention dedicated to the finishing of the handle, which, it should be stressed, is shaped and finished exclusively by hand, is highly evident in all consigli knives, and particularly in the maremmano and senese models. They can become shiny again by using the products normally on the market. Today, as always, consigli knives are still made with horn handles, which are produced by quartering the whole horn, evaluating it closely, reading its secrets and caressing it to achieve the perfect orientation of the blade. Maintenance of the blade traditional carbon blades tend to become black due to a natural phenomenon of oxidation, especially if they come into contact with acids or salts, but this can also happen with finger contact.
Crestware Round Tipped Wood Handle Steak Knife, 4.125-Inch Blade-8-Inch OA (Pack of 12)
- For professional use. Made for heavy duty, high usage food service businesses. Round tipped wood handle steak knife, 4. 125″ inch blade-8″ inch oa.
La Cote 6 Piece Steak Knives Set Japanese Stainless Steel Pakka Wood Handle In Gift Box (6 PC Steak Knife Set – Multi Color)
- Why we use 420j2 japanese steel this specific japanese steel used is sub- zero treated, 53-54hrc, some call it surgical steel our steel thickness combined with its metal hardness makes it almost impossible to break or rust, unless you soak it in super harsh chemicals that is why we use 420j2 japanese steel instead of german steel our blades are finished with a water stone for the perfect brushed effect. Specification overall length 92″ blade length 48″ blades are 2 mm in thickness, hand guard bolster, stone finish, serrated throughout, double bolster, secure & comfortable grip, weighed for stability control & balance imported pakka wood packed in our exclusive cardboard gift box making it ideal for gift giving as is all wood products hand washing is always recommended 100% satisfaction guaranteed try it risk free full satisfaction guaranteed or your money back. 6 piece pakka wood steak knife set carefully selected exotic wood veneers in our signature handles are only the beginning of what makes these knives unique the stone finished steel blades and exotic wood handles is built to last with top quality materials the natural color flows throughout the material while sanding and buffing the completed part yield a glossy finish without any spraying as in nature where no two pieces of wood are exactly alike our knife handles elicit the same feature. Pakka wood patterned handle our exquisite & unique multi color pakka wood handles took years to develop each wood veneer handle was sanded to a smooth glossy finish & implanted with phenolic thermosetting resins, creating durable, dimensionally stable & moisture resistant finishes that will last a long time pakka wood is renowned for its exceptional quality and long-lasting beauty handle shape our uniquely designed handles will mold perfectly into your hand whether right or left handed. High end craftsmanship steel used in knives is not the only factor in determining quality there’s a lot that goes into making a high quality knife-such as steel thickness, hardness, steel finish, handle grip, bolster, weight, handle material, overall aesthetic etc we believe we’ve achieved all that in making this set it has long been believed that the heavier the knife the better quality it must be that is a misconception a well designed knife can’t be too thick in metal or too heavy.
Update International Economy Wood Handle Steak Knife, 4 3/4 inch Blade — 12 per case.
- Measures 4-3/4-inch length. Made of stainless steel material. Measures 4-3/4-inch length.
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