The Prep 130 seen from above: a narrow 130 mm satin stainless blade with a natural linen micarta handle on three brass pins.

Prep 130

$58.00
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The Prep 130 seen from above: a narrow 130 mm satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Prep 130 seen from above: a narrow 130 mm satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Prep 130 on a wooden board beside a halved lemon and peeled garlic cloves.
  • The Prep 130 seen from above: a narrow 130 mm satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Prep 130 on a wooden board beside a halved lemon and peeled garlic cloves.
Prep 130

Prep 130

$58.00

The in-between knife. Too big for a paring knife's job, too small for a chef's knife's — which turns out to be most of what happens on a worktop. Trimming, splitting garlic, slicing a tomato, cutting sandwiches in half.

Narrow blade, straight spine, fine point. Plain satin stainless with no pattern. Linen micarta handle on three brass pins.

Specification

  • Blade length: 130 mm (approx.)
  • Steel: X50CrMoV15 stainless
  • Hardness: 56 HRC
  • Edge: 15 degrees per side
  • Spine thickness: 1.8 mm
  • Weight: 105 g (approx.)
  • Handle: natural linen micarta, three brass pins, full exposed tang

What it is not good at

Volume. Dice an onion with it and you will wish you had picked up the Chef 200. The narrow blade also gives you no knuckle clearance, so it is not a board knife. Not for bone or frozen food.

Care

Hand wash and dry it straight away. Not dishwasher safe. Keep it off glass, stone and ceramic boards. Full details on Care & Sharpening.

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