R.Murphy chef knife 250mm - The Cook's Edge
R.Murphy chef knife 250mm - The Cook's Edge

R.Murphy chef knife 250mm

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 Steel 1095 Carbon
HRC 58:60
Length 250mm
Height at heel 54mm
Spine thickness above heel 1.9mm
Weight  grams
Handle Rosewood full tang/brass rivets




  1. Never put a knife in a dishwasher, ALWAYS wash by hand.
  2. Avoid steel wool and other abrasive cleaners. Use a soft sponge or cloth with mild detergent and warm water,
  3. Do not cut through bones, this can chip the blade.
  4. Never use this knife to cut frozen food, use an old knife for these types of jobs.
  5. Do not twist the blade out of food if it gets stuck, and never smash it against the cutting board.
  6. Always use a wooden or plastic cutting board (end grain wood is best). Never cut on glass, marble, slate, a plate, china, or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
  7. Store knives in a way that the blades will not knock into each other.
  8. Use a ceramic honing rod or leather strop for the edge maintenance.
  9. Never use coarse steel honing rod or diamond rod. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on whetstones
  1. Never scrape the blade’s edge across the cutting board.