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Refurbished
Refurbished Steak Knife Partially Serrated, 5" Brown Pakkawood
Refurbished Steak Knife Partially Serrated, 5" Brown Pakkawood
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Refurbished to perfection, Gunter Wilhelm's Executive Chef 5" Steak Knife Partially Serrated (1/3) is meticulously crafted from premium German high-carbon steel. This slender blade allows for exceptionally smooth and precise cutting, making it ideal for slicing steak and other meats with ease. The knives feature a stylish handle with SMART-BOLSTER™ design, ensuring a comfortable and secure grip. It is equipped with an ergonomic Brown Pakkawood handle with 4 decorative rivets, combining elegance with durability. The Full Triple Tang construction guarantees long-lasting performance and safe, comfortable use.
- 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.
- Featuring a 20-22 degree angled blade edge, sharp heel, and smooth spine for precise cutting performance.
- 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.
- A rigorous refurbishment process before sale ensures peak performance.
- No retail package.
Specifications
Model: OR-204-SKB
Characteristics
- Blade Knife Steel: Premium 440/X50CrMoV15 German Steel
- Type of Edge: Partially Serrated 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: 5"
Handle Length: 4.75"
Weight: 0.231 lb
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.
