Grit Knives
The_Big_Sur
The_Big_Sur
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When it comes to kitchen tools, there's one thing I've learned over the years: invest in a blade that can handle anything, and you’ll never be left wishing you had something sharper. This is *The Big Sur* – an 8-inch chef's knife crafted from German 1.4116 stainless steel. This is the kind of steel that’s tough enough to go from delicate herbs to thick cuts of meat without breaking a sweat. It’s sharp, durable, and holds an edge like nobody's business.
And let’s talk about that handle – red sandalwood. It's got that rugged, natural feel that just fits in your hand the way a good tool should. None of that cheap plastic nonsense here. It’s balanced, it’s weighty in the right ways, and it feels like an extension of your arm.
The Big Sur isn't about bells and whistles – it's about performance and reliability. This is the knife that shows up to do the job day in and day out, no questions asked. Whether you’re breaking down a chicken, chopping up fresh vegetables from the garden, or slicing through a roast, this is the knife you’re gonna want by your side.
Just in time for the holidays, we're testing the waters with a limited release to see who’s ready to take their kitchen game up a notch.
Product: The_Big_Sur
Drop:GRT-363
Specifications
Blade Steel: German 1.4116 Stainless Steel
Handle Material: Red Sandalwood
Features
Blade Edge: Plain
Blade Style/Shape: American Chef
Clip Type: N/A
Handle Material: Red Sandalwood / Forged Steel
Use: Kitchen
Use: Kitchen, Field
Materials
Materials
Blade Steel: German 1.4116 Stainless Steel
Handle Material: Red Sandalwood
Dimensions
Dimensions
Blade Length: 8" | 203.2mm
Blade Thickness: 0.047" | 2.2 mm
Handle Length: 4.5" | 114.3mm
Weight: 4.4oz. | 126.9g
Handle Width: .75" | 19mm
Care Instructions
Care Instructions
KNIVES ARE DESIGNED FOR CUTTING
Don’t throw, pound, pry or chop with a knife. It’s not safe and if you damage the knife using it that way, it may void the warranty. Strong impact or twisting can also damage your knife or worse, cause an injury. If you have a locking blade, always check that the locking mechanism is in working order before you use it.
Store your knife in a dry place, out of the sheath. Lightly wipe the blade with clean oil two to three times a year to keep rust from starting. You may need to oil more often if you live near water. Cleaning and caring for your knife will maintain performance and enhance the life your knife.
If you find the metal has a blue, grey or black color, it is a sign of oxidation and a precursor of rust. Stainless steel does not discolor easily. If you do notice a change in the color of the metal, clean it immediately. It’s a sign of rust waiting to happen.
Discoloration is common to non-stainless steel. But regular cleaning will keep the metal from rusting.
