{"product_id":"adam-cain-abel","title":"Adam Cain \u0026 Abel","description":"\u003cp\u003eAdam is the same Santoku shape as the Handyman but on a bigger scale. This delightful big boy is what chefs use, and they use it for everything – from fine-dicing herbs and slicing mushrooms to carving a big piece of roast beef or portioning a whole chicken. This sized blade is perfect for a more experienced user or someone serious about cooking significant cuts of meat.\u003c\/p\u003e\n\n\u003ch4\u003eMade To Slice:\u003c\/h4\u003e\n\u003cp\u003eMeat, Fish, Vegetables\u003c\/p\u003e\n\n\u003ch4\u003eInformation:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eKnife Style:\u003c\/strong\u003e Santoku\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConstruction:\u003c\/strong\u003e Hammer Forged, Mono Steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteel Type:\u003c\/strong\u003e Recycled Leaf Spring Steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e Paduak\u003c\/p\u003e\n\n\u003ch4\u003eDimensions:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 210mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 354mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 150gm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e 54mm\u003c\/p\u003e\n\n\u003ch4\u003eCare Instructions\u003c\/h4\u003e\n\u003cp\u003eFirstly do not ever put these knives in the dishwasher. Carbon steel is best rinsed, then gently wiped. Follow this by drying your knife with a dry cloth, then brush with a bit of mineral oil after use to keep the blade safe from rust. This knife likes to be dry, so don't wash it then leave it wet on a bench. Dry it properly and put it straight away.\u003c\/p\u003e\n\n\u003ch4\u003eOil Thy Knife\u003c\/h4\u003e\n\u003cp\u003eOil your knife with mineral oil before you store away. While not essential, this step is a preventative measure to help prolong the life.\u003c\/p\u003e\n\n\u003cp\u003eNo matter how well you look after your knife, it will still turn a dull grey colour over time. The nature of carbon steel is to mark and lose its shine. There is nothing bad or unhygienic about it. It is just how carbon steel behaves. Some foods like lemons, onions or tomatoes will mark instantly due to their acidic nature. You don't need to stress about this, and you can polish the knife back to a high shine, but it is unnecessary for functionality.\u003c\/p\u003e\n\n\u003cp\u003eIf left wet, the knife will end up with rust. While this isn't ideal, it's not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use.\u003c\/p\u003e\n\n\u003cp\u003eHigh Carbon steel is a tough and long-lasting steel that will keep its edge much longer than other steels. For proper use, we recommend you sharpen your knife with a steel once a week and a stone once a month (this is if you are using it daily). If you find your knife is not sharpening as easily after a few years, we recommend getting it sharpened professionally. This may be due to your knife having been sharpened at the wrong angle.\u003c\/p\u003e","brand":"Cain \u0026 Abel","offers":[{"title":"Default Title","offer_id":48451311894778,"sku":"11413","price":190.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0822\/0508\/1850\/files\/DSC00018-scaled.jpg?v=1773372629","url":"https:\/\/grantbros.co.nz\/products\/adam-cain-abel","provider":"Grant Bros","version":"1.0","type":"link"}