These traditional Spanish chef's knives are made with a carbon steel blade for sharpness and longevity. The smooth, blonde handle is made of boxwood, a dense hardwood known for its fine-grained texture and durability. Boxwood has a non-porous structure making it a hygienic wood resistant to swelling and cracks.
The manufacturers of these knives use the same artisanal techniques established by the company's founders in 1917 maintaining the original quality. All knives are sharpened by hand at the end of the process. The boxwood, carbon steel combination comes in four different sizes.
Carbon steel blade
We also stock these knives in stainless steel (see separate listing).
Wash by hand, never in the dishwasher.
It is advised with carbon steel that you dry it after washing to prevent a patina forming on the steel. However with wear this will appear and only adds to the character of the knife. The main benefit to carbon steel is that it is easier to hone the blade and maintain an extremely sharp edge.
To maintain the sheen of the box handle you can oil the wood when it starts to dull.