Culinary Set 3 piece

Photo Apr 20, 6 54 29 AM.jpg
Photo Apr 20, 6 54 33 AM.jpg
Photo Apr 20, 6 54 37 AM.jpg
Photo Apr 20, 6 54 42 AM.jpg
Photo Apr 20, 6 54 48 AM.jpg
Photo Apr 20, 6 54 59 AM.jpg
Photo Apr 20, 6 55 11 AM.jpg
Photo Apr 20, 6 55 18 AM.jpg
Photo Apr 20, 6 55 28 AM.jpg
Photo Apr 20, 6 54 29 AM.jpg
Photo Apr 20, 6 54 33 AM.jpg
Photo Apr 20, 6 54 37 AM.jpg
Photo Apr 20, 6 54 42 AM.jpg
Photo Apr 20, 6 54 48 AM.jpg
Photo Apr 20, 6 54 59 AM.jpg
Photo Apr 20, 6 55 11 AM.jpg
Photo Apr 20, 6 55 18 AM.jpg
Photo Apr 20, 6 55 28 AM.jpg
sold out

Culinary Set 3 piece

520.00

3 Piece Culinary Set- stabilized “california koi” buckeye burl with black liners and copper hardware.

Add To Cart

3 Piece Culinary Set-

AEB-L HC stainless steel allows DHF to design the blade with both high Rockwell hardness abilities and corrosion resistance. This gives the user high performance without the additional maintenance required from pure carbon steel. AEB-L is arguably the nicest culinary stainless steel available today. 

HIGH CARBON STAINLESS SUPERIOR HARDNESS EDGE RETENTION WITH OUT THE MAINTENANCE. 

Set includes: 6” Western Chef, 4.5" Chef Utility and a 7" Boner/fillet hybrid

6” Chef:

Blade Length - 6.5"

Blade Height at heel - 1-7/8"

Over all length - 10.75"

Blade angle - 18 degrees

Blade Geometry - 3 mm thick at spine - full distal taper - full flat grind - rolled spine and heel

Steel Type - AISI AEB-L HCS at 61 HRC . Professionally heat treated and cryod between temper cycles for maximum grain refinement and edge retention.

7" Boning Fillet hybrid-

Blade Length - 7"

Blade Height at heel - 1''

Over all length - 12"

Blade angle - 18deg

Blade Geometry - Full Flat with full distal taper. 

4.5" Chef Utility - 

Blade  - 4.75"

Blade Height at heel - 1.25"

Over all length - 9"

Grind - Full flat 

Blade angle - 18 degrees

Blade Geometry - 2.5 mm at handle with full distal taper

full distal taper - full flat grind - rolled spine and heel

Steel Type - AISI AEB-L HCS at 61 HRC . Professionally heat treated and cryod between temper cycles for maximum grain refinement and edge retention.