Chef's knife with a 22 cm stainless steel blade and light Japanese pakkawood handle against a plain background.
Close-up of the 22 cm chef's knife featuring the Sandvik stainless steel blade and light Japanese pakkawood handle.
Three stainless steel kitchen knives with light pakkawood handles displayed on a wooden cutting board on a marble countertop.
Close-up view of the Japanese pakkawood handle and stainless steel bolster on the 22 cm chef's knife.

Chef's Knife 22 cm

SANDVIK 14C28N® STAINLESS STEEL
Member price 750 kr Member price
Regular price 1,500 kr Regular price
Mood Galleria, Stockholm
NK Stockholm
Online Store

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Product details
      • Sandvik 14C28N® martensitic blade steel
      • Handle made from Japanese pakkawood
      • Excellent edge stability and performance
      • HRC 60 hardness and good corrosion resistance
      • Easy re-sharpening

      The Chef's Knife is made with Swedish Sandvik 14C28N® martensitic blade steel and a stick tang construction. The steel has a hardness of 60 HRC, and nitrogen added to the alloy in place of carbon improves its corrosion resistance.

      The handle is made from Japanese pakkawood, an engineered composite of thin wood veneer layers pressed together with epoxy resin under high pressure. It looks like solid wood, with better water resistance and stability.

      The 22 cm blade gives the knife a balance suited to everything from meat to vegetables.
      Made in China by Taylor's Eye Witness exclusively for Singular Society.

       

      Traceability

      Taylor’s Eye Witness
      Taylor's Eye Witness was founded in 1820 by John Taylor as a pocket knife and edge tools workshop in Sheffield. Taylor was granted the Eye Witness trademark in 1838, and the name has been used ever since

      Material & Details

      Blade length: 22 cm
      Material blade: Sandvik 14C28N® Stainless steel
      Material handle: Pakkawood
      Steel hardness: 60 HRC
      Steel composition (%): Chromium 14, Carbon 0.62, Silicon 0.2, Manganese 0.6, Phosphorus 0.025, Nitrogen 0.11, Sulfur 0.001
      Edge angle: 15°

      Care & Storage

      Wash by hand. Remove food residue gently with a plastic dish brush and hot, soapy water. Avoid scouring pads, wire wool and scouring powder, which can leave microscopic scratches that may become a source of corrosion. Dry by hand right away with a soft towel. Stain spots can be removed with a soft cloth and stainless steel polish.

      Never store open blades in a cutlery drawer, where other items can damage the edge. Use a universal knife block or a magnetic knife rack.

      Cut on a wooden or plastic chopping board. Ceramic plates, stone countertops and glass worktop protectors will damage the edge.

      Sharpen the blade regularly with a ceramic or diamond sharpener. If you need the tip to cut through a tomato, it is time. A grindstone gives the sharpest edge but requires technique, so have the knife serviced if you are unsure.

      Shipping Information

      We ship within the European Union and Norway. For orders outside of the EU, additional local taxes and import duties may occur. Read more about our rates and delivery times here. We accept returns within 30 days after you have received your order. To be eligible for a return, your item must be in the same condition as when you received it, unworn or unused, with tags, and in its original, sealed packaging.) 

      Chef's knife with a 22 cm stainless steel blade and light Japanese pakkawood handle against a plain background.

      Chef's Knife 22 cm

      Member price 750 kr Member price
      Regular price 1,500 kr Regular price