The Vankka Pieni is a multi-purpose knife and outstandingly suitable for cutting meat, fish and vegetables.

In this version the knife comes directly from Finland. You will also notice a slightly more rounded cut, resulting in the blade being more robust than the extra ground. Because of that it is also able to cut thin bones, fish bones and slightly woody herbs without any risk for the blade.

The black surface is a blacksmith skin. It develops naturally during the forging and hardening proces.

In contrast to the common stainless steels, carbon steel oxidizes under the influence of water and acids. That means it will form a patina over time. This patina is tasteless and a clear sign of the highest sharpening power and edge retention.

For knives with forge skins, this process is effective only on the bottom part. The forge skin-covered part of the blade permanently retains its appearance. The longer you use your knife, the more it will take on your personal signature of cooking.