In the Japanese city of Setouchi, Ruka “Lue” Kikuchi crafts utensils and accessories out of brass – a material that becomes more interesting with use and time. This hand-forged knife is ideal for cutting cheeses ranging from semi-firm to semi-soft and can also be used to spread soft cheeses. The gleaming brass blade, which is naturally resistant to corrosion, is joined with a dual-riveted wooden handle designed for a comfortable grip.
To prevent darkening and copper green rust, wash the knife with a gentle detergent immediately after use. Wipe away water so the oxidation film covers the surface equally. To remove darkening and rust, polish with a mixture of salt and vinegar. Natural luster will come out again after polishing. For hard to remove dirt, soak the knife overnight in vinegar diluted with water and polish in the morning.
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