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Arcos Fully Fixed price for sale Forged Kyoto 6-1 2-Inch Blade Translated Knife Serrated Kitchen

Arcos Fully Forged Kyoto 6-1/2-Inch Kitchen Serrated Blade Knife

$40

Arcos Fully Forged Kyoto 6-1/2-Inch Kitchen Serrated Blade Knife

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Product description

A modern extension to the traditions of its 18th century Spanish origins, this 6-1/2-inch serrated kitchen utility knife (160 mm) from the Arcos Kyoto line features an ergonomic design, minimalist lines, and superior strength coupled with a double-edged blade. And the Kyoto line's strong handle and novel design with black handle highlights contrasting with the metal make it an elegant complement to modern kitchens. This multipurpose knife is designed for cutting and dicing just about any type of vegetable or fruit.

Arcos Kyoto
Arcos Kyoto line (see larger image).
"p"Forged from a single piece of hardened and tempered high-carbon Nitrum stainless steel, Arcos Kyoto series knives have a high tolerance to wear and tear as well as resistance to high and low temperatures. Kyoto series knives will satisfy culinary professionals as well as home chefs with an exceptionally high initial sharpness from the factory as well as a surpassing the industry standard for edge retention by over three times the minimum measurement. They feature a soft polyoxymethylene (POM) grip integrated into the handle. Dishwasher safe, though hand washing is recommended. Backed by a 10-year warranty.

"h4"Arcos Nitrum Stainless Steel "p"Nitrum is a nitrogen-enriched, stainless steel formula that's found exclusively in Arcos knives. With Nitrum stainless steel, your Arcos knife will possess improved hardness for a longer lasting sharpness, enhanced microstructure for higher resistance to corrosion, and exceptional edge durability for longer periods between re-sharpening. The Nitrum production process is and has no negative effect on the air, water, or soil.

 

Knife sharpening

How to Correctly Sharpen Your Arcos Knife

Arcos recommends the regular use of a sharpening steel to keep the cutting edge of your knife razor sharp.

  • Place the blade of the knife on the steel at a 20 degree angle.
  • Keep the arm that is holding the steel steady and swipe the blade lightly over the steel keeping the angle at 20 degrees.
  • Give each side of the knife an equal number of swipes (about 20).
  • Sharpen the other side of the blade as before, this time using the other side of the honing steel.

And remember to always protect your fingers.

Care for your Arcos knife
See larger image.

Tips For Use and Maintenance

  • Wash knives immediately after use with a mild soap. Avoid prolonged contact with leftover food.
  • Do not use bleach, soda or detergents containing chlorine or chlorides ions because they rust the steel and may cause it to lose its shine.
  • Avoid rubbing your knives with abrasive products, hard cloths, and metallic or synthetic cleaners.
  • If you use a dishwasher, place your knives in with the blades facing up and in separate containers from the rest of your cutlery to avoid scratching.
  • Avoid leaving your knives submerged in water for long periods of time, especially in hard or salty water that can affect metals.
  • Dry immediately with a soft cloth.
  • Leaving your knives to dry in the dishwasher is not recommended.

About Arcos

Arcos is a leading Spanish knife manufacturer and one of the oldest knife and cutlery manufacturers in the world. In 1745, Don Juan de Arcos started hand-crafting the first knives and scissors marked with the Arcos brand, and many of these pieces are displayed in the National Museum of Archeology of Madrid. Gregorio Arcos Aroca turned the small hand-crafted workshop into a mass-production factory for professional knives in 1875. And a century later, Gregorio Arcos Villanueva started the international expansion of the company. Today, Arcos is still a family owned business and proud of its remarkable heritage.

To learn more about the history of Arcos, see this larger timeline image.

Arcos Fully Forged Kyoto 6-1/2-Inch Kitchen Serrated Blade Knife

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Advisory Board

  • David Chelmow, MD, Leo J Dunn Professor and Chair, Department of Obstetrics and Gynecology, Virginia Commonwealth University Medical Center
  • John Geibel, MD, DSc, MSc, AGAF, Vice Chair and Professor, Department of Surgery, Section of Gastrointestinal Medicine, Professor, Department of Cellular and Molecular Physiology, Yale University School of Medicine; Director of Surgical Research, Department of Surgery, Yale-New Haven Hospital
  • Lars J Grimm, MD, MHS, Assistant Professor, Department of Diagnostic Radiology, Duke University Medical Center
  • James Lee, MD, Edwin K and Anne C Weiskopf Associate Professor of Surgical Oncology, Chief, Endocrine Surgery, Vice Chairman, New Media, Founder, COACHmed, Department of Surgery, Columbia University Medical Center
  • David J Maron, MD, FACC, FAHA, Clinical Professor of Medicine (Cardiovascular), Director, Preventive Cardiology, ISCHEMIA Trial Co-Chair/PI, Stanford University School of Medicine
  • Arlen D Meyers, MD, MBA, Professor of Otolaryngology, Dentistry, and Engineering, University of Colorado School of Medicine
  • Kathy D Miller, MD, Professor of Medicine, Indiana University School of Medicine, Co-Director, Breast Cancer Program, Indiana University Simon Cancer Center
  • Thomas M Wheeler, MD, FCAP, Chief of Pathology and Laboratory Medicine, Baylor St Luke's Medical Center; WL Moody, Jr, Endowed Chair and Professor, Senior Vice Chair, Faculty Group Pathology Practice, Department of Pathology & Immunology, Baylor College of Medicine