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Home | Butcher | Steelport 6” Boning Knife 52100 Carbon Steel Stabilized Maple

Steelport 6” Boning Knife 52100 Carbon Steel Stabilized Maple

€305,60
€305,60
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The blade, bolster, tang and pommel are formed in a drop forge, the historical driver of fine American industrial cutlery that has largely disappeared from American cutlery. 

A proprietary 8 stage heat treatment with both oil quenching and air cooling finished by a cryogenic treatment in liquid nitrogen is done one knife at a time. The edge half of the blade is hardened to 65 HRC with the spine and handle being under 40 HRC. The blade is convex ground and polished with heel and spine ground with eased edges, and after an etch in coffee the knife is completed with a stabilized Oregon bigleaf maple handle. 

The STEELPORT Bread Knife features a unique ‘Wavy’ serration (rather than a pointed serration) resulting in a finer, sharper edge which requires less of sawing motion and can slice, rather than saw, through food with ease and is less destructive to both the food and cutting board . The 10” length is the perfect size to get through any loaf.

The smooth, dark patina is not rough and grabby on food and does not impede the cutting. 

Brand: Steelport
Producing Area: Portland, Oregon
Profile: Boning
Size: 6"
Steel Type: Carbon
Steel: 52100
Handle: Stabalized Maple Burl
Total Length: 305mm
Handle Length: 130mm
Blade Height: 25mm
Edge Length: 160mm
Thickness: 2.3mm
Weight: 191g
Hand Orientation: Ambidextrous
HRC: 65hrc (Edge)

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Steelport 6” Boning Knife 52100...

€305,60
€305,60
Sold Out