Hachoir de chef forgé — Manche en palissandre
Carbon Steel · 58 to 65 HRC
Blade steel: Carbon Steel
Hardness: 58 to 65 HRC (Rockwell scale)
High-carbon steel prized for exceptional sharpness and edge retention. Requires regular oiling to prevent rust but rewards with superior cutting performance.
Exact measurements for this piece are being added — reach out and we're happy to confirm dimensions before you order.
Hand wash only with warm water and mild soap, and dry immediately — never leave a blade soaking or run it through a dishwasher. Wipe on a light coat of food-grade mineral oil after use to protect the steel, and store it dry in a sheath, knife roll, or on a magnetic strip. A few seconds of care after each use keeps a hand-forged edge true for decades.
Add free engraving with the option above — up to 20 characters on the blade, or engrave the leather sheath. Adds 2 business days. Engraved pieces are final sale. For any other engraving request, email us at info@northboundblade.com.
We ship worldwide, fully tracked, with free shipping on orders over $150 to Canada and the USA. Each piece is prepared within 5 business days, and delivery options for your country are shown at checkout.
Full-price items can be returned within 14 days of delivery, unused and in their original packaging. Sale items and engraved pieces are final sale. If any piece, including a sale or engraved piece, arrives damaged, defective or incorrect, contact us and we'll refund or replace it and cover the return shipping.
From the forge
Un couperet à large ventre conçu pour les tâches de cuisine réelles, comme fendre des articulations, écraser de l'ail ou découper une volaille entière. La lame est forgée à la main en acier à haute teneur en carbone et durcie de manière différentielle, laissant une ligne de trempe naturelle où le tranchant dur rencontre le dos plus doux, texturé au marteau.
Le manche est en bois de rose massif pour un aspect chaleureux et classique qui ne fait que s'améliorer avec l'âge.
Laver à la main et sécher immédiatement après utilisation ; huiler la lame et le manche occasionnellement pour les maintenir en parfait état — notre guide d'entretien des couteaux couvre tout le reste.
01 — Forged
Bar stock is heated and hammered to shape by hand — every bevel drawn out at the anvil, never stamped from a sheet.
02 — Tempered
Each blade is hardened and tempered in controlled cycles, balancing a keen, hard edge with a resilient spine.
03 — Finished
Ground, polished and fitted with its handle, then inspected edge to pommel before it ever leaves the forge.
