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About The Line: As anyone who has ever encountered Inigo Montoya can tell you, a Spaniard knows his way around a steel blade. These exquisite carbon steel knives are hand-forged and honed in a 100+ year old workshop in Solsona, Spain, in the same manner than they have been for over 400 years, tempered with blessings to Saint Eligius, the patron saint of knife makers.
Take Care: A knife is a cook's most important tool and should be treated with care. Carbon steel won't let you get lazy, because it insists on being treated right. In return, it gives you one of the sharpest, hardest edges you could ever hope for. Use the knife, clean the knife, dry the knife, sharpen the knife, and rub the blade with blade-safe mineral oil. And for goodness sake, be careful! This knife is SHARP.
Please note the care instructions above. Knives cannot be returned after use.