Quince Chef's Knife

AUS-10 is a high-carbon Japanese steel known for its ability to hold a razor-sharp edge while remaining resistant to wear and corrosion. Its high Rockwell hardness rating of 60-62 ensures the blade stays sharp through extensive use.

Yes, the 67 total layers of steel provide structural integrity and strength to the blade. This construction helps prevent the core from chipping while maintaining the flexibility needed for precise, effortless slicing.

Pakkawood is a durable, moisture-resistant composite, but it should still be hand-washed and dried immediately after use. Avoid soaking the knife in water or putting it in the dishwasher to prevent the handle material from expanding or cracking over time.

No, this knife is designed for precision tasks like slicing, dicing, and chopping vegetables, fruits, and boneless meats. Using it on bones or frozen foods can chip the hardened edge, so it is best to use a heavy-duty cleaver for those tasks.

The full tang means the steel extends through the entire length of the handle, which provides excellent weight distribution and stability. This design makes the knife feel balanced and secure in your hand, giving you more control during repetitive cutting motions.

Because of the high Rockwell hardness, this knife will retain its edge significantly longer than standard kitchen knives. Depending on your frequency of use, you should only need to hone it regularly and perform a professional sharpening or use a high-quality whetstone once or twice a year.