or
Home | Western Kitchen Knives | Florentine Four 270mm Slicer Knife Carbon Black & Black

Florentine Four 270mm Slicer Knife Carbon Black & Black

$295.00
$295.00
Sold Out

Shipping calculated at checkout.

A straight edged slicer designed for a long, clean, single slice of proteins and other foods.

Florentine Kitchen Knives are characterized by their fine ground blades which blend the traditional characteristics of the Western approach to steel; toughness and ease of sharpening with a fine thin edge more commonly associated with Japanese knives, they cut smoothly and sharpen easily with a great grippy feel on their unique stacked leather and micarta handles. 

Florentine Kitchen Knives was founded in 2012 by industrial designer Tomer Botner. In 2016 he was joined by his wife Noam Blumenthal, a fashion designer. The brand started in the neighborhood of Florentin, south-west Tel-Aviv, after which the business takes its name.  In 2018, the first workshop opened in FKK’s new home of Barcelona, Spain. 

Carbon steel option is made with a XC75 European carbon steel blade and black on black stacked micarta and leather handle with brass pommel and ferrule. XC75 is a carbon steel with .75% carbon valued for its ease of sharpening and edge retention. It has the traditional blend of toughness and ease of sharpening that Western carbon steel knives are loved for. It has no corrosion resistance and will oxidize with use and corrode with neglect. do not let sit wet or dirty. Hand wash and towel dry.

Brand: Florentine Kitchen Knives
Producing Area: Barcelona, Spain
Profile: Slicer
Size: 205mm
Steel Type: Carbon
Steel: XC75
Handle: Stacked Black Micarta & Black Leather and Brass
Total Length: 400mm
Handle Length: 118m
Handle to Tip Length: 282mm
Blade Height: 33mm
Edge Length: 268mm
Thickness: 2.36mm
Weight: 250g
Hand Orientation: Ambidextrous
Saya: Florentine Slicer Leather Sheath - Sold Separately
HRC: 59-60

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.

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.

We recommend hand sharpening on whetstones. We have found that most western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.

How Shipping Works