Chef Knife- 8"
Chef Knife- 8"
Chef Knife- 8"

Chef Knife- 8"

Regular price
$85.00
Sale price
$85.00
Unit price
per 

A knife is not just a knife. Our 8" chef knife blade is heat treated and hardened 440C steel.  440C is possibly the most popular knife steel in use today. It takes and holds a good edge. It has good corrosion resistance and is tough enough the edge wIll not chip out. 440C offers a good performing steel at a good price. Finally it can easily sharpened. Do not confuse 440C with lower quality 440A you find on low end knives. 440C is quality steel that has a good balance of edge holding, toughness and corrosion resistance that has stood the test of time. The handle is Wenge, a South American hardwood.

My name is John, and of course that’s were J comes from. My wife’s name is Brenda and that’s what the B stands for. I only use hardwoods, so that's were the Hardwoods comes from. 

Here at J. B. Hardwoods every item goes through the same meticulous process to achieve a finished product that will add beauty to any home. With proper care, you and your loved ones will be able to enjoy for many years to come.

I’m the craftsman behind J. B. Hardwoods, and for me the process starts with finding the best knife blade blanks, that are sharp and stay sharp. I then hand pick the right exotic wood for the handles that will hold up even in the dish washer. The handles, or scales as they are called are attached to the blade blank using epoxy and Corby screws. The Corbys are like a nut and bolt. The screw both side of the handles to the blade blank. Once the epoxy dries I shape the handle to the blade blank. The handle is sanded smooth, rounded over and a wax sealant is applied.

NOTE: You are purchasing the actual piece pictured in each listing (unless otherwise noted).

All pieces will be individually wrapped in bubble wrap.

Inquire with me directly about custom orders! Anything you see can be made out of any type of wood you see in my projects and variations in sizes can and will be accommodated happily! Thank you.

Best,

John