Carving knife Endeavour

Best knife shape for fine cutting of meat and boning.

The high-quality knives of this series come with blades made of so-called Damascus steel. The term refers to the forging technique used here: The blacksmiths forge a total of 33 layers of high-quality knife steel on top of each other. By this, they create the characteristic aesthetics on the surface of the knife blade and give the blade high edge retention and edgability. The knives of the Endeavour Series come in different sizes and blade shapes, all of them with handles made of Pakka wood, a derivative wood product particularly durable in kitchen use. Laminated timber has a surface that is exceptionally stable to any impact. We recommend storing high-quality knives in a well-ventilated knife block. Even if blades bear the label “stainless”, it is not advisable to clean high-quality knives in the dishwasher. You should wipe down such a knife with a damp cloth after using it and store it safely after drying. Sharpening instructions are enclosed with each knife. We recommend the series’ ceramic grindstone for deburring.