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Ferrum Reserve 5 inch Dual Edge Utility Knife

Ferrum Reserve 5 inch Dual Edge Utility Knife

Item Code: M-115701
Sugg. Price: $100 $79.95

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The Ferrum Reserve 5 inch Dual Edge Utility Knife is an excellent knife for slicing cucumbers, tomatoes, salami, and other foods with tough skin. Its sharp, serrated edge is also useful for slicing small loaves of bread like baguettes. The back 1.25-inch portion of the blade is serrated, while the rest is fine edge making it easy to get the cut started, which makes the knife more versatile. Re-thinking the entire process how knives are made and using new technology, the knife-making experts at Ferrum Technologies incorporate advanced production techniques, and metals with greater purity and density for fantastic cutting performance. Each knife in the Reserve Collection features a handsome, ergonomically contoured handle made of reclaimed black walnut and polished to a gorgeous luster. Ferrum knives are built using unique metal forming techniques to look great, feel great in the hand, and deliver razor sharp performance.

Features of the Ferrum Reserve Knives:
  • Corrosion-resistant carbon steel, cryo-hardened to a hardness of 61.
  • Black Walnut handle made from wood reclaimed from Oregon's walnut groves.
  • Hand sharpened to a 16 Degree "apple seed" edge to achieve the best combination of sharpness and durability.
  • Blade is treated with a Chromium rich alloy which resists harsh corrosive elements.
  • Crowning technique rounds the spine and flush sands every seam to insure a comfortable grip.
  • Heel is 20% wider than traditional chef's knives, resulting in smother cutting motion.
  • Lifetime limited warranty from Ferrum with normal use and proper care.

  • Dimension: 5 inch blade.
  • Weight: <1 lbs.
  • Rockwell Hardness: 60-61.
  • Handcrafted in Willamette Valley, Oregon.


MFPN: FE-RSRV-UTIL-0500
Brand: Ferrum
  • MetroKitchen.com recommends washing your knives by hand and immediately drying them. Do not let your knives soak in water.
  • Avoid cleaners containing bleach or citrus extracts, as they may stain the surface of your knives.
  • For longer lasting knives, cut on a wooden cutting board. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after using your knives.
  • It's best to store your Ferrum knife so the edge and your fingers are protected, preferably in a block or in-drawer knife tray.
  • We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.
  • Lifetime limited warranty from Ferrum with normal use and proper care.
  • Hand crafted in Willamette Valley, Oregon

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