504kk - Kom-Kom cheese knife with a three inch blade and a wooden handle.
This knife has a super sharp, three inch stainless steel blade with a hardwood handle. Shaped like a miniature cleaver, this knife is very similar to the Kiwi Brand (504) but the 504kk has a slightly different shaped handle which is made from a higher quality ironwood hardwood and is finished with brass rivets.
The double bevelled, razor sharp blade is made from Japanese martensitic stainless steel (SUS420J2). This is a high carbon stainless steel alloy that has been specially heat treated and tempered to ensure optimal sharpness and unrivalled durability. The handle is made from natural ironwood and so will benefit from the occasional application of a food grade oil, to help maintain the health of the wood, avoiding shrinkage and keeping the handle looking like new.
"A lovely little cheese chopper" (Customer feedback).
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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