Nesmuk – Chinese chef’s knife 180 – Soul Olive
The Chinese chef’s knife SOUL -180- from Nesmuk is an “all-round knife” with which most of the cutting tasks can be done quickly and precisely. The specially shaped, wide blade with its characteristic curvature on the top and the cutting edge that curves towards the tip make cradle cutting as much a pleasure as chopping and transporting the material to be cut. Cooks who prefer to prepare vegetables will love this knife.
The blade, only 4 mm thick at the back, is hollow ground on one side, creating the thinnest geometry achievable with a stainless steel blade and providing a perfect snow feel. The handle is made of wild Spanish olive wood. With spectacular grain, light brown to golden yellow, wildly barred with dark stripes. With a pleasantly soft feel and matt brushed stainless steel ferrule.
- Blade length: 18 cm
- Total length: 38.5 cm
- Blade width: 7.6 cm
- Material: niobium steel
- Hardness grade: 60 HRC
- Weight: 220 gram
- Spanish olive wood handles
- forged
- hand-sharpened
- Casket in matte black
- Certificate of authenticity
Hand forged chef’s knives from the Soul Olive series from the knife manufacturer Nesmuk
Nesmuk develops and manufactures knives of the highest possible sharpness, using steel grades, materials and technologies never before used in the cutlery industry. Every Nesmuk knife is therefore a tangible commitment to innovation and perfection: made in Germany, created for eternity.
The long-lasting development of Nesmuk products is the consequence of the uncompromising demand for quality, attention to detail and functionality. Flawless hand tools for the highest demands. The best is the standard at Nesmuk. The knives are sharpest products on the border between craftsmanship and art.
Nesmuk knife keep sharp
The steels exclusively processed by Nesmuk guarantee extreme and long-lasting sharpness. For the care and maintenance of this sharpness, the use of the specially developed Nesmuk strop is perfect.
Care instructions
Fine knives should be cleaned the way they were made: by hand. In most cases, it is quite sufficient to wipe the blade with a damp cloth. You should make sure that the knife is not left uncleaned for a long time. There are food residues (e.g. lemons) whose acids can attack even high-quality steel. Please avoid working on the knife with corrosive or abrasive aids. High-quality knives do not belong in the dishwasher or loose in a drawer (risk of injury!).
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