These traditional Spanish chef's knives are made with a stainless steel blade for longevity. The smooth, black handles are made of ebony, a dense hardwood known for its fine-grained texture and durability. Naturally moisture resistant due to its tight grain ebony is a hygienic wood that won't warp or crack.
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 ebony, stainless steel combination comes in two sizes.
Stainless steel blade
Wash by hand, never in the dishwasher.
Unlike carbon steel, which must be dried after washing to avoid rusting, stainless steel knifes can be left to drip dry.
To maintain the sheen of the ebony handle you can oil the wood when it starts to dull.