Steel, Iron and Wood
10" x 3"
Kowloon, Hong Kong


Zing! Only nine fingers left! Well ten fingers are more than the nine lives the cat has. Yeah, this knife is really sharp. Handmade for 40 + years by the elder Mr. Au, these knives intrigued us with their odd shape and handsomely simple sharpening streaks. According to Mr. Au this specific knife is good for cutting meat, skinning chicken and chopping vegetables. The top part of the knife is iron, the rest is steel; it can be sharpened down to the iron. To sharpen, use a dry corundum stone and go in three different directions once followed by many long strokes in one direction, apply light pressure on the blade while sharpening. Be sure to dry the knife after washing.