Hammered Veg Chopper - Koi Knives
Hammered Veg Chopper - Koi Knives
Hammered Veg Chopper - Koi Knives
Hammered Veg Chopper - Koi Knives
Hammered Veg Chopper - Koi Knives
Hammered Veg Chopper - Koi Knives
Hammered Veg Chopper
Hammered Veg Chopper - Koi Knives
Hammered Veg Chopper - Koi Knives

Hammered Veg Chopper

$182.00 Sale Save
Handle Colour Night Time | Red

Only 0 left in stock

The vegetable chopper is... the ultimate vegetable chopper. Modern cuisine often brings many elements to the plate and the most important element (for our long term health and to bring colour to the plate) is the vegetable. 

This knife has a longer blade than most to allow it to easily conquer onions, tomatoes etc but still feel prefect as you work with larger vegetables like cabbage, lettuce, etc. It can also be used when cutting pumpkins, watermelons, and many more.

Specs

Blade Length: 210mm (~8 inches) | Blade Height: 50mm (1.96 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 340mm (13.38 inches) | Weight: 283 grams (9.98 oz)

Blade - 3 Steps to Blade Perfection

Our three step approach to marry art with functionality. Slice, Slide & Separate.

Step 1 - Slice

The edge of the knife (part 1) is the core of the blade. This is the hardest steel section with a sharp 15 degree angle to allow it to effortlessly slice into whatever is being cut, chopped or sliced. For knives we are using VG10 which helps retain the hard edge for long periods.

Step 2 - Slide

Section two is 33 layer steel (each side - 66 in total (67 when you add the core)) which allows the ingredient which has been sliced to slide through on it's journey to the table. The shiny layer is created with a small addition of nickel which allows the holder to observe the layering effect and the wonder of multiplayer steel.

Step 3 - Separate

As we approach the top of the blade (the spine) we start to add hammered ripples (created in a mold). This section creates air pockets which helps separate the ingredient being sliced from the knife.

For Australian customers:

We offer $9 flat-rate Shipping Australia-wide.

For all domestic orders, we use Australia Post where current delivery times are 2 to 5 days.

If the knife is for a birthday, give us a call and we will upgrade to express at no additional cost.

For overseas customers:

We offer $29AUD flat-rate shipping for all regions (larger orders are rewarded by keeping the shipping cost fixed).

For overseas shipping, we use DHL or TNT, the two biggest transport companies in the world (The German's versus the Dutch). Delivery times tend to vary from a week to a month, however we do provide tracking information for clarity.

Any issues or problems let us know. If it doesn't arrive then we will refund you or re-make and re-send.

Koi knives are made by a small team passionate about what they make.

We do not have a full warranty for everything.

We make the knife and we are responsible for how the product is made. If there are any product issues related to how it’s made we take full responsibility.

Once you take the knife you are responsible for looking after it. To be clear we look at how other passionate makers work with their clients - like those who make Ferraris.

If you invest in a Ferrari you need to take care of it, wash it, service every so often. You need to treat it with love, with the same passion it was made.

If you buy a Ferrari, ignore reading the manual, drive around your local cow farm through the mud and undulating landscape. Leave it by the seaside where the salt comes in from the sea. Don’t service your car. What will happen?

Can you bring it back to the car dealership 6 months later and ask for a refund? What would they do??

We are no different. If it’s a product problem we will fix it or we will replace it at no charge. If you don’t look after your knife then it’s your responsibility.  If it needs to be fixed (due to the negligence of the knife holder) then we will tell you what is costs.

Hopefully this makes sense.

Please care for your knife with the passion that your knife is made with.

A very good question. Here's a short answer.

What not to do?

Don't put it in the dishwasher or leave it in a sink full of water as this can lead to corrosion. We also recommend against cutting on a glass chopping board as this is terrible for the blade (can lead to chipping).

What to do?

Our knives have a high carbon concentration meaning they are harder at the edge. This means less honing is needed (i.e. sharpening with your rod at home or in the kitchen).

With this type of steel you should have it sharpened by a sharpener (ideally on a whetstone to stop the steel heating). How often varies depending on usage however most people do it every 3-6 months.

To summarise, less honing and more stoning.

If you need help finding a sharpener near you, give us a bell and we will do our best to assist.

Here's a little more detail from our blacksmith Shannon...

Tax for Australian customers:

Australia is easy. We charge 10% GST (which is included in the price). 

Tax for overseas customers:

Rest of the world is a little more complicated. To date, we have experienced very few tax issues at customs however we're happy to talk with you if you're unsure (and we can pass on what has happened for knives sent to the same region in the past).

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