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Details
Technical Specifications & Component Details
- Steel Grade: Forged German DIN 1.4116 High-Carbon Stainless Steel
- Edge Geometry: 15° Hand-Honed Japanese-style bevel (30° total)
- Hardness: 55-56 HRC (Rockwell C Scale)
- Handle Construction: Seamless Dupont Polyamide (Hygienic Grade)
- Block Materials: Natural Ash wood, ABS plastic protective sleeves, Weighted 18/10 Stainless Steel base
- Manufacturing Origin: Taiwan (Engineered in Chipping Campden, UK)
- SKU: SIGQA2091V/5
Knife Dimensions & Use Cases
- 8.7" Bread Knife: High-profile serrations designed to bite into hard crusts without crushing soft interiors. Large enough for sourdough boules.
- 6.3" Cook's Knife (Chef): A versatile mid-sized primary knife. The curved belly facilitates a smooth rocking motion for herbs and aromatics.
- 5.5" Kitchen Knife (Utility): The go-to for cold prep, slicing deli meats, or processing small fruits where a full chef knife feels cumbersome.
- 3.0" Paring Knife: Essential for off-board tasks like peeling, coring, and intricate garnish work.
Safety & Specialized Care
- Edge Protection: Internal magnets prevent blade-to-block contact, eliminating micro-burrs caused by traditional wooden slots.
- Stability: The 'Q' shape is bottom-heavy with a stainless steel foot to prevent tipping during rapid knife retrieval.
- Cleaning: Hand wash knives with mild detergent and dry immediately. The Ash block can be wiped with a damp cloth and treated occasionally with food-grade mineral oil to maintain the wood's luster.
- Sharpening: We recommend a ceramic honing rod for weekly maintenance to realign the 15° edge.
Additional Info
| Blade Length (Inches) | No |
|---|---|
| Blade Length (mm) | No |
| Blade Width (inches) | No |
| Grind | 50/50 Bevel |
| Steel Type | No |
| Rockwell Hardness | No |
| Stainless | Yes |
| Handle Material | No |
| Spine Thickness (mm) | No |
| Brand | Robert Welch |
| Country of Manufacture | Taiwan |
| SKU | SIGQA2091V/5 |
| Manufacturer's Part Number | SIGQA2091V/5 |
| Manufacturer's Suggested Retail Price | No |
