The indispensable tool in the kitchen
The Chef’s Knife has an excellent grip that makes it a precious ally for thinly slicing, cutting, mincing, peeling and preparing all foods in the kitchen.
At table, it can be the knife used for the platter of cooked or cured meats or cheese and it will help you easily carve rib roasts, duck breasts, country hams, etc…
Plain Morta handle fitted with two rivets and brass washers in the purest “cooking” spirit.
Its blade in Sandvik steel (14c28n) ensures an excellent cutting edge. With 59 HRC hardness, this steel has very good corrosion resistance while being easy to sharpen.
Like all knives made with natural materials (wood, horn, etc.), avoid the handle coming into contact with water. The frequent contact between your knife and the palm of your hand will give it an authentic patina that will make your Morta unique.
Can we visit the workshop ?
Yes. We gladly welcome you from Monday through Saturday from 2 p.m. to 6 p.m. in September to June and to 7 p.m. in July and August.
You will discover our unfiltered work environment: noise, dust and good spirits. Nothing is staged or orchestrated. One of us will give you a presentation of the material, the extraction techniques and the different product models here.
What are the differences between the steels ?
The stainless steel is cut in Thiers at one of our partners. It is a steel (Sandvik 14c28n) of very good quality with a remarkable cutting edge and a tried and tested cutting ability.
As-forged steel (the famous carbon steel 90mcv8) is hand-forged. It is an excellent steel that has a good track record. As it is a carbon filled steel, the blade will acquire a patina over time. If it is not cleaned after use on food for instance, it will rust on the surface. These blades are often intended for people who like steels that bear the marks of time and usage and require a minimum of care.
The Damascus blades are made from two different steels, RWL34 and PMC27. These steels are obtained by spring steel metallurgy, which after the revelation process produces random patterns for the nicest effect. This Damascus steel cuts well and the blades are stainless. No particular precaution is required.
How do i look after my Morta knife ?
With a bit of common sense and lots of love 😉
Avoid submerging your knife. For added safety, simply avoid the handle coming into contact with water, because like wood or horn, Morta is a natural material that does not like water.
You can rub a little beeswax over the handle to brighten up its colour subtleties. Place a drop of oil in the mechanism if necessary. But generally speaking, normal use requires nothing in particular in terms of care.
How do i sharpen my Morta knife ?
Ideally you should use a sharpening stone, but you can also use a whetstone or any other technique with which you are familiar. To help you, we recorded a short demonstration video on sharpening.
THE BLADE OF MY KNIFE IS BECOMING OXIDIZED. IS THIS NORMAL?
In all likelihood this is a Morta knife as forged. As stated above in our care instructions, the blade is not in stainless steel. It is actually a carbon steel forged by traditional methods, so the blade will acquire a patina over time. If it is not cleaned after use on food for instance, it will rust on the surface.
To remove the excess oxidization, you can clean the marks with a bit of 000 steel wool and some toothpaste. Your blade will quickly look as new again, with fresh breath too! 😉
However, after further use, the blade will once again take on a brown colour to nicest effect that will develop as you continue using your Morta.
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