{"product_id":"steelport-6-inch-chef-knife","title":"6-Inch Chef Knife, 52100 Carbon Steel, Maple Burl Handle","description":"\u003cp\u003eThe STEELPORT 6\" Chef Knife is a one-piece, drop forged chef knife made in Portland, Oregon, from American 52100 high carbon steel. It's hardened to 65 HRC at the edge with a softer 30 HRC spine, and it wears a stabilized Oregon big leaf maple burl handle.\u003c\/p\u003e\u003cp\u003eSix inches is a short chef knife. It's quicker to steer and lighter in the hand than a longer blade, which is why STEELPORT recommends it for cooks who find an 8-inch tiring over a long prep session. The pronounced curve at the tip lets it rock through herbs and vegetables, and it still slices proteins and handles everyday mincing. Weighing it against a Japanese-style blade? Our \u003ca href=\"\/blogs\/cooking-tips-and-culinary-insight\/santoku-vs-chef-knife\"\u003eSantoku vs Chef Knife\u003c\/a\u003e breakdown lays out the differences.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 6 inches\u003c\/li\u003e\n\u003cli\u003eOverall length: 11.5 inches\u003c\/li\u003e\n\u003cli\u003eBlade height: 2 inches\u003c\/li\u003e\n\u003cli\u003eWeight: 6.4 oz (180 g)\u003c\/li\u003e\n\u003cli\u003eSteel: American 52100 high carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: 65 HRC edge, 30 HRC spine (differential heat treatment)\u003c\/li\u003e\n\u003cli\u003eConstruction: one-piece drop forged, integral bolster\u003c\/li\u003e\n\u003cli\u003eHandle: Oregon big leaf maple burl, stabilized with resin\u003c\/li\u003e\n\u003cli\u003eMade in: Portland, Oregon, USA\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003e52100 is carbon steel, so it isn't stain or rust resistant. Hand wash it, dry it right away, and expect the blade to darken with use. STEELPORT recommends honing regularly on a rod at about 17 degrees, a few strokes per side. For the full honing and sharpening routine, see \u003ca href=\"\/pages\/how-to-sharpen-a-kitchen-knife\"\u003eHow to Sharpen a Kitchen Knife\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs a 6-inch chef knife big enough for everyday cooking?\u003c\/strong\u003e For most prep, yes. STEELPORT designs it for quick daily work: breaking down vegetables, slicing proteins, and mincing. If an 8-inch tires you out over a long prep session, the shorter, lighter blade is the point.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat steel is it made from?\u003c\/strong\u003e American-forged 52100 high carbon steel, differentially heat treated so the edge is 65 HRC and the spine is a softer 30 HRC.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs carbon steel hard to keep up?\u003c\/strong\u003e Not really. Hand wash, dry it right away, and hone it regularly. Just don't leave it wet in the sink.\u003c\/p\u003e","brand":"STEELPORT Knife Co.","offers":[{"title":"Default Title","offer_id":55105135247726,"sku":"C6-1000","price":380.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/8324\/4142\/files\/slider-steelport-6-chef-knife.jpg?v=1790230037","url":"https:\/\/winedropcookery.com\/products\/steelport-6-inch-chef-knife","provider":"Wine Drop Cookery ","version":"1.0","type":"link"}