The Marine Master - Hand made Damascus Steel Serbian Styled Chef Knife
The Marine Master - Hand made Damascus Steel Serbian Styled Chef Knife
- 30 DAYS RETURN
- Hand Forged Knives
- Fast Shipping
- Ships from Pasadena, CA
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Introducing "The Marine Master" – a culinary masterpiece that embodies the spirit of precision and elegance. Crafted to elevate your culinary experience, this Serbian-styled chef knife stands tall at 12 inches, with a perfectly balanced blade measuring 7 inches, poised to conquer any kitchen challenge with finesse.
The blade, forged from premium Damascus steel, embodies strength and resilience, ready to glide effortlessly through even the toughest of ingredients. Its razor-sharp edge ensures precision cuts, while the full tang design guarantees stability and control.
Embrace the artistry of culinary craftsmanship with the Marine Master's handle, meticulously crafted from rich Wenge wood and accented with a sleek resin strip and G10 bolster. Each stroke becomes a symphony of flavor and texture, guided by the ergonomic design that fits perfectly in your hand.
Beyond its functionality, "The Marine Master" is more than just a kitchen tool; it's a testament to passion and dedication. Whether you're a seasoned chef or an aspiring home cook, this knife becomes an extension of your culinary journey, inspiring creativity and excellence with every slice.
Specifications
Overall Length: 12"
Blade Length: 7"
Handle Length: 5"
Blade Material: Damascus Steel
Handle Material: Wenge wood and resin strip with G10 bolster
Handle: Full Tang
Gift "The Marine Master" to those who cherish the joy of cooking – a tribute to their culinary adventures and a symbol of your shared love for the art of food. Let this exquisite knife be the catalyst for unforgettable meals and cherished memories, as it accompanies your loved ones on their culinary odyssey.
Knife Care Instructions: 1095 steel is high-carbon steel and will rust if not dried and oiled after use. Hand wash only with soap and hot water. Dry completely before oiling.
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