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№2 – Farmer Knife

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№2 – Farmer Knife

№2 – Farmer Knife

A lightweight, versatile knife made for everyday fruit, vegetable, and herb prep. Its slim, easy-to-handle design makes slicing, dicing, and peeling feel smooth and controlled, whether you're chopping herbs for dinner or cutting fruit on the fly. Simple, practical, and reliable — a handy go-to for daily kitchen tasks. Its l blade is crafted from Swedish carbon steel, produced from recycled saw blades, offering excellent strength, sharpness, and a natural patina over time.

The handle is shaped from American Ash and secured with three brass rivets, creating a simple, timeless design that suits any kitchen.

 

⋄ Handcrafted in Waiuku, New Zealand
⋄ Swedish carbon steel Blade / American Ash Handle FSC cert.
⋄ Full-Tang with Brass-rivet construction
⋄ All Nuz blades are guaranteed for life against breakage under normal use. 
⋄ L 284 (blade 162) × W 30 𝗆𝗆
⋄ 110 𝚐

All Nůž knives are crafted with care and guaranteed for life against breakage under normal use. Each blade is made from high-carbon steel, giving it a sharp, long-lasting edge.

Carbon steel blades are stronger, hold an edge longer, and resist wear better than stainless steel, though they are more prone to corrosion. Over time, your knife will develop a natural patina — a protective layer that darkens from golden to deep blue, purple, and grey. Patina is normal and protective; red spots indicate rust, which should be removed promptly.


Care:

Please note that carbon steel blades require a few extra steps to keep them working in tip top condition:
Always wash your knife by hand in warm soapy water and dry without delay. Never put your knife in the dishwasher or leave it wet for too long.
Storage in a wooden knife block or magnetic rack is recommended.
Use a scouring pad to gently clean away any surface rust that develops.
Oil the blade with a small amount of Camellia Oil (olive, vegetable or mineral oil work too) - do this occasionally to build a protective layer against rust.

It is recommended to use a sharpening whetstone, not a steel, to sharpen your knife. Steels re-align a blade, but the most precise sharpening is done with a stone.

      $28.50

      Original: $95.00

      -70%
      №2 – Farmer Knife—

      $95.00

      $28.50

      Product Information

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      Description

      A lightweight, versatile knife made for everyday fruit, vegetable, and herb prep. Its slim, easy-to-handle design makes slicing, dicing, and peeling feel smooth and controlled, whether you're chopping herbs for dinner or cutting fruit on the fly. Simple, practical, and reliable — a handy go-to for daily kitchen tasks. Its l blade is crafted from Swedish carbon steel, produced from recycled saw blades, offering excellent strength, sharpness, and a natural patina over time.

      The handle is shaped from American Ash and secured with three brass rivets, creating a simple, timeless design that suits any kitchen.

       

      ⋄ Handcrafted in Waiuku, New Zealand
      ⋄ Swedish carbon steel Blade / American Ash Handle FSC cert.
      ⋄ Full-Tang with Brass-rivet construction
      ⋄ All Nuz blades are guaranteed for life against breakage under normal use. 
      ⋄ L 284 (blade 162) × W 30 𝗆𝗆
      ⋄ 110 𝚐

      All Nůž knives are crafted with care and guaranteed for life against breakage under normal use. Each blade is made from high-carbon steel, giving it a sharp, long-lasting edge.

      Carbon steel blades are stronger, hold an edge longer, and resist wear better than stainless steel, though they are more prone to corrosion. Over time, your knife will develop a natural patina — a protective layer that darkens from golden to deep blue, purple, and grey. Patina is normal and protective; red spots indicate rust, which should be removed promptly.


      Care:

      Please note that carbon steel blades require a few extra steps to keep them working in tip top condition:
      Always wash your knife by hand in warm soapy water and dry without delay. Never put your knife in the dishwasher or leave it wet for too long.
      Storage in a wooden knife block or magnetic rack is recommended.
      Use a scouring pad to gently clean away any surface rust that develops.
      Oil the blade with a small amount of Camellia Oil (olive, vegetable or mineral oil work too) - do this occasionally to build a protective layer against rust.

      It is recommended to use a sharpening whetstone, not a steel, to sharpen your knife. Steels re-align a blade, but the most precise sharpening is done with a stone.