![]() If there are any product issues related to how it’s made we take full responsibility. We make the knife and we are responsible for how the product is made. ![]() We do not have a full warranty for everything. Koi knives are made by a small team passionate about what they make. We fossick for intriguing and symbolic woods for our handles, such as Gidgee from the Simpson Desert which we think pays great homage to the Australian 'Big Red' outback. Our wood handles are sourced from the length and breadth of Australia. Practically, this creates a non-stick surface to help glide through vegetables without sticking. From the beaches in Bondi to the dunes on Birdsville, we stand on a sandy country. Sandblasting the top section of the blade seemed fitting for an Australian knife. The high carbon content core ensures a razor-sharp cutting edge, clad with stainless steel for protection. VG10 high carbon Japanese steel construction with sandblast finish. The images attached are for guiding purposes, so wood grain and resin will vary between individual knives (not the same as the one in the picture).īlade Length: 170mm (6.75") | Over All Length: 310mm (12.2") | Blade Thickness: 3mm (0.118") | Weight: 330g (11.64oz) | HRC: 60-62 *Please Note: Handles are made using Australian wood burl (roots) so each knife is unique. Select your handle colour, and (optional) engraving. The Wombat chopper is a 5 layered steel blade with a VG10 core (leading to a blade hardness of HRC60-62) and a stainless steel sandblasted finish as you approach the spine.įull tang handle construction made with Australian wood and resin, adding strength, weight and importantly balance to the higher weight blade. The ultimate hefty chopper for both vegetables and proteins.
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