The Havoc 8" Chef Knife is a signature professional-grade tool designed for high-performance kitchen tasks. It balances technical precision with functional durability, making it a versatile workhorse for both professional chefs and home culinary enthusiasts.
Key Features & Specifications
Blade Length: 8" cutting edge
Blade Height: 2.25" at the heel
Overall Length: 13.5"
Weight: Approximately 7 oz
Steel: High carbon 80CrV2 steel
Steel Hardness: ~60 HRc
Handle material: Desert Ironwood
You are purchasing the exact knife pictured in this listing. This knife has a forced patina, using lemon juice, to give it an even and natural looking patina that would otherwise come with normal use over the course of several months. This rustic, antiqued look is a prized piece of character in high carbon steel knives. Think of it as a fingerprint, unique to your specific knife. There are no others like it.
Care Instructions
To maintain the performance and edge of a high carbon steel knife, it is recommended to:
Hand wash and dry immediately after use.
Apply a light coat of food-grade oil or wax whenever the knife will be stored for an extended period.
Never put your knife in the dishwasher. It will be covered in rust by the end of the cycle.
The Havoc 8" Chef Knife is a signature professional-grade tool designed for high-performance kitchen tasks. It balances technical precision with functional durability, making it a versatile workhorse for both professional chefs and home culinary enthusiasts.
Key Features & Specifications
Blade Length: 8" cutting edge
Blade Height: 2.25" at the heel
Overall Length: 13.5"
Weight: Approximately 7 oz
Steel: High carbon 80CrV2 steel
Steel Hardness: ~60 HRc
Handle material: Desert Ironwood
You are purchasing the exact knife pictured in this listing. This knife has a forced patina, using lemon juice, to give it an even and natural looking patina that would otherwise come with normal use over the course of several months. This rustic, antiqued look is a prized piece of character in high carbon steel knives. Think of it as a fingerprint, unique to your specific knife. There are no others like it.
Care Instructions
To maintain the performance and edge of a high carbon steel knife, it is recommended to:
Hand wash and dry immediately after use.
Apply a light coat of food-grade oil or wax whenever the knife will be stored for an extended period.
Never put your knife in the dishwasher. It will be covered in rust by the end of the cycle.
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