Exclusive chef’s knives
We are pleased to present a series of chef’s knives with a blade of a particularly exclusive kind. The knives are manufactured in three-layer laminated steel whose core consists of a most special powder steel that is both very hard and very strong. Steel with such properties cannot be made in the ordinary way, but through an advanced manufacturing technique in which powdered alloy metals are mixed and pressed together under heat. This gives an expensive but also technically advanced steel which can be further processed. Outside this core, we add a layer of stainless steel which is considerably more resilient and which stabilises the tough core. The laminate technique in itself is highly advanced and generates a blade that is rigid without being brittle.

Rigid sharp blades.
The point of using laminated powder steel is that the knives can be made more rigid and thin, while they keep their edge exceptionally well. The handle is made of 18/8 steel, and naturally is completely stain-less. The result - a 100% hygienic knife that cuts like a razor.
Take care! These knives are so sharp that we feel we must warn against careless handling: if you happen to touch the edge it can cause a deep wound, so care is the watchword.
These knives must not be left where children can reach them, since the slightest mistake can cause serious injury.

Warranty
The two-year warranty covers manufacturing and factory faults, i.e. defects that occur during manufacturing and which are not noticed until you start to use the knife. The warranty is valid for normal use and becomes invalid if the knife is used incorrectly. In general, one must not twist, bend, chop or hit with a knife. Knives of this type should not be used on frozen meat or bone. Edge damage and broken blade-tips caused by carelessness are not covered by the warranty, however we can - at a reason-able charge - restore the knife to useful condition.

Sale 70% off
PP12 sold out
PP21 sold out
PP22 sold out
PP23 sold out
PP24 sold out
PP33 sold out
PP32 sold out
PP31 sold out
KB1 is not on sale

How to sharpen a PP knife.
Begin with an extra fine diamond steel and stroke it with the knife with soft, even movements. Finish with a ceramic steel, stroking with even, not too hard movements. You can also sharpen the knives on a white Arkansas whetstone, using oil. Lay the blade flat on the whetstone, lift the ridge a few millimetres so that only the edge is touching the whetstone. Now try to cut a thin slice off the whetstone. Impossible, of course! But you are keeping the right angle and making the right movement. Colour the edge with a broad colouring pen if you are unsure of where on the edge the whetstone is touching.