276 - Kom-Kom java knife with a six inch blade and a hardwood handle.
The Java Knife is possibly developed from the Japanese Santoku knives, as they also have the distinctive sheepsfoot profile and are used in the same way. A sheepsfoot blade would have originally been developed for trimming the hooves of sheep. The Japanese word Santoku roughly translates a "three uses" as the Santoku knife is an all-purpose kitchen knife that is used for slicing fish, cutting meat and chopping vegetables. Java knives are also suitable for these tasks and they are particularly suited to cutting vegetables into julienne strips.
The cutting edge on a Java knife has a gentle curve from the handle to the tip and the spine is straight for around 3/4 of the length and then it curves down steeply towards the tip (see the diagram for more details).
The blade is made from Japanese Martensitic stainless steel (SUS420J2), which is a high carbon stainless steel alloy that has been specially heat treated and tempered to ensure sharpness and unrivalled durability. The handle is made from untreated ironwood hardwood and will benefit from the periodical application of a food grade oil to maintain the health of the wood, avoiding shrinkage and keeping the handle looking like new (see "knife care" tab for details).
Keep the blade away from strong acids or alkalis such as fish sauce or vinegar.
Do not use wire wool to clean as it may damage the blade. Wash with a soft sponge and dry immediately.
Avoid putting wooden handled knives in a dishwasher as the high temperature and extended period in water will shrink and dry the wood and will ultimately ruin the knife.
This knife is made with a Japanese high carbon martensitic stainless steel alloy(SUS420J2) which has the benefit of being harder and therefore sharper than many other stainless steels but the trade-off is that they are more prone to staining.
If your knife has a wooden handle, it is recommended to oil the handle occasionally with a food grade oil. The choice of oil is a personal preference however groundnut and rapeseed oil appear to be popular but avoid olive oil as this can go rancid quite quickly. This will help maintain the wood and keep your knife looking like new. Be very careful while doing this to avoid cutting yourself.
Store knives in a dedicated storage solution such as a wooden box or wall hanger, see our knife storage options .
Keep in a safe location away from children.
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