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Home | Japanese Kitchen Knives | Trade In Isaac Brown 7" Chef Damascus Bronze Curly Maple

Trade In Isaac Brown 7" Chef Damascus Bronze Curly Maple

Name: Trade In Isaac Brown 7" Chef Damascus Bronze Curly Maple
Brand: Trade In
SKU: TRDN442
Price: 70.0 USD
Availability: InStock

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$70.00

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$70.00

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Product Description

Trade in chef's knife in like new condition. This layered carbon steel blade does not show any signs of use. It's credited to a maker named Isaac Brown, though additional information about him couldn't be found. It has a strong distal taper and a soft s-grind that should produce and interesting cutting feel. The handle is a bit shot for the weight of the blade though someone with smaller hands may appreciate the heavier blade.

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About This Knife

All-around Use

Can handle almost any kitchen task.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Ambidextrous

Suitable for all users.

Specifications

Listed Length: 7"
Total Length: 287mm
Edge Length: 173mm
Heel Height: 45mm
Spine Thickness: 3.3mm
Weight:
Orientation: Ambidextrous

Materials

Blade Type: Iron Clad Carbon
Steel Type:
Steel Hardness (HRC):
Reactive: More Attention
Handle Type: Hybrid
Handle Material: Bronze & Curly Maple

Care Guide

This is a reactive carbon steel knife.
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
Use only on a quality wooden cutting board.
Do not use on hard surfaces like bamboo or plates.
Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

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Recommended Sharpening Technique

Medium - Western Carbon

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to around 1000 grit with a monodiachrome strop finish. Gentle use with steel honing rods work well for as-needed edge maintenance. Avoid pull-through sharpeners and non-water-cooled mechanized sharpening. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.