Grohmann Poly Chef
SPECIFICATIONS
Knife Style: Chef
Steel Type: Stainless Steel
Blade Material: 4110
Blade Finish: Polished
Blade Hardness: 57HRC (+/-1)
Bevel: Double
Handle: Poly
Bolster: Black Polypropylene Nylon
Blade Size: 210mm | 250mm
Heel Height: 50mm | 55mm
Spine Thickness: 2.50mm
Weight: 178g | 208g
Dishwasher safe and ideal for commercial kitchen's where knives might be in contact with water and or need to be sanitized.
Handmade in Canada, Nova Scotia by Grohmann. They are known for their top quality knives which are produced with as many as 53 steps between starting point & finished product.
Often compared to the Japanese Gyuto, in this modern age we see many chef knife hybrids. The blade thickness is a large differentiator between the Japanese Gyuto and Western knife. Traditionally, Western chef knives were built using soft steel and to give the knife the density and strength needed to resist, more material was required. As such, generally speaking western knives are known to be more robust.
The western chef knives remain an ideal candidate as a primary kitchen blade. If you like a western look with a heavier feel this style will suite you.
Original: $32.56
-70%$32.56
$9.77
Description
SPECIFICATIONS
Knife Style: Chef
Steel Type: Stainless Steel
Blade Material: 4110
Blade Finish: Polished
Blade Hardness: 57HRC (+/-1)
Bevel: Double
Handle: Poly
Bolster: Black Polypropylene Nylon
Blade Size: 210mm | 250mm
Heel Height: 50mm | 55mm
Spine Thickness: 2.50mm
Weight: 178g | 208g
Dishwasher safe and ideal for commercial kitchen's where knives might be in contact with water and or need to be sanitized.
Handmade in Canada, Nova Scotia by Grohmann. They are known for their top quality knives which are produced with as many as 53 steps between starting point & finished product.
Often compared to the Japanese Gyuto, in this modern age we see many chef knife hybrids. The blade thickness is a large differentiator between the Japanese Gyuto and Western knife. Traditionally, Western chef knives were built using soft steel and to give the knife the density and strength needed to resist, more material was required. As such, generally speaking western knives are known to be more robust.
The western chef knives remain an ideal candidate as a primary kitchen blade. If you like a western look with a heavier feel this style will suite you.
