8" Olive Wood Chef's Knife

SKU: dumas-432085 cp1
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  • Details
  • The 32 Dumas Idéal Provençao  8'' Chef Knife features a fully forged, highly resilient blade made of nitrogen strengthened stainless steel, combining superior razor sharpness with resistance to rust for years to come. The perfect balance of this knife easily allows for tasks such as cleaving, cutting through a whole chicken, cracking crab shells and preparing melon fruits with thick rinds. The Idéal Provençao Chef’s Knife features an olive wood handle in addition to stainless steel cross rivets, for an elegant look. Designed and made in France.


    • Fully Forged Stainless Steel
    • Olive Wood
    • Designed and Made in France


    • Handle Length: 3.9"
    • Handle Length with Bolster: 4.7"
    • Weight: 5.75oz
    • Blade Size: 8"
    • Total Length: 12.7" 


    1. What does fully forged mean?

    When a knife is fully forged it means the knife is created from a single piece of solid steel. This provides many benefits to the strength, precision, comfort, durability, and balance of the knife.

    2. Where are 32 Dumas knives manufactured?

    All 32 Dumas knives are designed and manufactured in our own factory located in Thiers, France, the cutlery capital of the world. Our knives only leave Thiers after meticulous testing and quality control.

    3. Is this knife dishwasher safe?

    No, these knives are handwash only and should not be submerged in water for extensive periods of time. Dry immediately after water exposure.

    4. How often should I sharpen my knife?

    Sharpen the blade every week. Use a horning steel, wet stone, or knife sharpener with a cutting angle of 25°.

    5. How do I store my knives?

    Store knives in a block, magnetic bar, or sheath to avoid causing blade damage.

    USE & CARE

    Hand-wash only, do not expose to hot temperatures. Wood handles should not be submerged in water for extensive periods of time. Dry blade and handle immediately after water exposure. Do not use on hard ingredients such as bones, frozen food, or hard surfaces to avoid damaging the cutting edge. Knives should be sharpened at least every week using a honing steel, a wet stone or any other knife sharpener respecting the cutting angle of 25°. Knives should be stored in a block, magnetic bar or sheath to avoid causing blade damage.


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