Buom, The Classic

TWO SIZES STANDARD HANDLE WITH FERRULE

Our best-seller for a reason. ‘The Classic’ is a solid companion for pretty much any task in the kitchen. Slicing thin pieces of tomatoes, cutting through a big pumpkin, or filleting your meat. It is similar in many ways to the Japanese Santoku, the knife of the three virtues, a very versatile chef's knife. With its large and strong blade, it allows you to work quickly and easily without tiring and easily cuts everything you need for dinner or snacks: bread, cheese, veggies, sausages, you name it. The knife shaft is driven into the handle and is secured against splitting by means of a clamp.

On our own behalf: The knives are made entirely by hand by small family businesses in Vietnam. A comparison with the quality of CNC-lasered and sharpened mass-produced goods is unnecessary.  Each handle is carved by hand and the blades are cut out with large tin snips without punching. The knives may have small blemishes. However, these do not reduce their suitability for everyday use and operational strength, but rather enhance their individuality and specialness. Please take this into account when making your purchase decision!

Materials

Handle is made from white cedar wood (melia azedarach), ferrule attachment; Blade is made from carbon steel

SMALL
Sizing - Total length 28.5cm, Blade 16cm, 2mm thickness
Weight -  150g
Areas of use - Chef's knife, Bread knife, All-purpose knife

LARGE
Sizing - Total length 32.5cm, Blade 20cm, 2mm thickness
Weight -  200g
Areas of use - Chef's knife, all-purpose knife

How to care for your knife

• Wash the blade well with natural detergent before first use, and dry thoroughly. 
• Protect from constant moisture
• Do not put it in the dishwasher 
• Clean with a damp cloth and dry thoroughly after each use. 
• Oil from time to time
• Should the knife come into contact with acid (citrus fruits, onions, etc.), please use a natural washing detergent afterwards to clean
• Love your knife, and it will love you. 

Please note that these knives are not suitable for cutting very thick bones or frozen food.