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BBQ Knives
Refurbished Pointed Carving Knife, 8" Brown Pakkawood
Refurbished Pointed Carving Knife, 8" Brown Pakkawood
Regular price
$52.00
Sale price
$52.00
Regular price
$88.00
Unit price
per
40% OFF
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Experience cutting precision with Gunter Wilhelm's refurbished 8" Pointed Carving Knife. Crafted with premium high-carbon German steel and meticulous refurbishment, this knife ensures peak performance at unbeatable prices. Boasting a razor-sharp 20-22-degree angle and an ergonomic full triple-tang Brown Pakkawood handle, it offers superior balance and comfort. Perfect for slicing cooked meats like beef, poultry, or pork during family dinners or BBQs, our expertly designed knife ensures ease and precision. Be prepared for every occasion with Gunter Wilhelm®.
- Precision forged from 440/X50CrMoV15 High-Carbon German Steel.
- 55 +/-2 RC Hardness with multi-stage optimized Ice-Hardening heat treatment ensures exceptional durability and flexibility.
- Elegant, stylish, and functional ergonomic handle featuring the innovative SMART-BOLSTER™ design.
- Blade protector included for knife preservation.
- Quality products at great prices, plus an incredible extra 30% discount.
- Rigorous refurbishment process before sale.
- No retail package.
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Specifications
Model: OR-212
Characteristics
- Blade Knife Steel: Premium 440/X50CrMoV15 German Steel
- Type of Edge: Straight Edge
- Blade Hardness (HRC): 55 +/-2 HRC
- Blade Angle: 20-22° Angled Blade Edge
- Handle Type: Full Triple Tang Steel, Brown Pakkawood
- Method: Forged
- Made in: China
Measurement
- Blade Length: 8"
- Handle Length: 4.75"
- Weight: 0.569 Ib
Warranty
5-Year Limited Warranty
- A five-year limited warranty backs this product against defects in materials & workmanship under normal home use.
- Damage from misuse, improper care, or normal wear & tear is not covered.
For full terms and claim instructions, please visit our Warranty Policy page.
Use & care
- Avoid cutting on hard surfaces such as stone, metal, or glass.
- Hand-wash with warm water and a mild detergent, then rinse and dry immediately.
- Maintain the knife's cutting edge by regularly using a honing steel.
- Sharpen as needed; with regular use and honing, sharpening may only be necessary once or twice a year.
