The 15cm Pallarès kitchen knife is hand-crafted from high quality carbon and set with a Boxwood handle. This knife can cut through any meat. I had always used a Japanese knife combined with the 8cm Pallarès Kitchen Knife until I got hold of this one. Like all the other knives in this range, the light handle and perfect balance make kitchen prep a breeze.
The knife industry is a tradition in the Solsona region in Spain that dates back to the sixteenth century. The company Pallarès, founded in 1917, is today the only testimony to Solsona's renowned knife-making industry. At the beginning of this century, the third generation took over the running of the company.
Throughout its history, Pallarès has chosen and still chooses the materials to be used, by always seeking out the highest quality. It’s main aim has always been quality of the cutting edge, which is why all knives are sharpened by hand.
Handle of Boxwood (Buxus) which has a fine grain and is a high density wood, resistant to splitting and cracking. It was the wood of choice for the handles of dirks and daggers.
Carbon steel is harder than stainless steel and will hold its edge longer before needing to be sharpened. It does require a bit of care and attention; always keep your knife dry, as carbon steel will rust when it remains wet. It is also natural for carbon steel to develop a patina over time.
Run a towel over the knife between uses and store in a dry place.
Hand Stamped and sharpened.
This is why all knives are still sharpened by hand.