4.5" Mahogany Petty
Simple yet classy, this brut de forge ground petty chef won’t go unnoticed, and shouldn’t, given its high cutting performance and versatility.
It is forged from of 5160 steel followed by brut de forge flat grinding to 0.013“ behind the cutting edge. It is fitted with mahogany handle scales that come from stock that was repurposed from the original balcony on my home.
With proper care, this knife will become an heirloom item to be passed down through generations.
Simple yet classy, this brut de forge ground petty chef won’t go unnoticed, and shouldn’t, given its high cutting performance and versatility.
It is forged from of 5160 steel followed by brut de forge flat grinding to 0.013“ behind the cutting edge. It is fitted with mahogany handle scales that come from stock that was repurposed from the original balcony on my home.
With proper care, this knife will become an heirloom item to be passed down through generations.
Simple yet classy, this brut de forge ground petty chef won’t go unnoticed, and shouldn’t, given its high cutting performance and versatility.
It is forged from of 5160 steel followed by brut de forge flat grinding to 0.013“ behind the cutting edge. It is fitted with mahogany handle scales that come from stock that was repurposed from the original balcony on my home.
With proper care, this knife will become an heirloom item to be passed down through generations.
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118 g
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4.5 inch (114 mm) blade length, 1.2 inch (30 mm) height at heel, 0.14 inch (3.6 mm) spine width
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5160
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Repurposed Mahogany
All Wolff Works knives come with a one-time sharpening service. Although they will stay sharp longer than most mass-produced knives, all knives will eventually dull with use. Return your Wolff Works knife to us and we will get it cutting keenly again at no extra cost.
All of our knives are unique items; no two are identical, or even intended to be. The blades are hand forged from carefully selected alloy steels and require extra care to preserve their surfaces and appearance. As a starting point, these knives should never be put through the dishwasher. Furthermore, the knives should be cleaned with soapy water and immediately dried after every use. Ideally, mineral or cooking oil should be applied to the blade after drying, but no less than once per week. Even with the best care, a patina will naturally form on the surface of the blade over time. This both protects the blade from further oxidation and produces a striking visual indication that this item is one-of-a-kind.