Three materials, one simple care routine
This Pakistan fixed blade knife combines materials that each need something slightly different:
- Olive wood: dense and naturally oily, but it can crack if left to dry beside a heater. A few drops of food-safe oil every couple of months keep the 13 cm handle supple and bring up the grain.
- Stainless blade: rinse and dry the 11.5 cm blade after use, especially after fruit or fish; stainless resists rust, but salt and acid left on it can still stain.
- Inox bolster: a wipe with a soft cloth keeps it bright, no product needed.
- Leather case: let it dry naturally if it gets wet, and keep the knife out of it during long storage.
