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

I In this edition, the blade is reground by the German master Kubesch. Thus consequently the knife gains in cutting ability compared to the original Vankka Pieni. The clippings can be cut with little effort and better control. With the increased cutting ability, the blade becomes thinner. Thence, bones, woody herbs and frozen food should not be process

The gray colour of the surface is the result of sandblasting the blade. The force skin is removed by bombardment with fine glass beads. This process polishes, satinizes and compacts the blade in one.

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.