The blade of our steak knife is made from high quality cold-rolled stainless steel that after hardening has excellent sharpness retention – a feature not normally associated with stainless steel and a hardness of 58 HRC. The knife blade is heat treated to achieve an extreme level of strength and toughness as well as maximum edge lifetime. The process is a well-kept corporate secret. The handle is made from carefully selected masur birch.
Tradition and quality.
A Morakniv® is a work knife that is easy to hold and handle. This concept appealed to award-winning chef Mathias Dahlgren when he chose a steak knife from Mora of Sweden for his new restaurant at the Grand Hôtel in Stockholm. Designer Mårten Cyrén made as few changes as possible to retain the knife’s identity and tradition. The knives in the dining room of the Grand Hôtel look and feel like a real Morakniv®.
Worth caring for.
Our steak knife has a stainless steel blade and the edge can be honed with a fine Arkansas Bench Stone. Drop a small amount of oil on the stone lubricating the surface. Move the blade either in small circular motions or along the edge, making it easier to control the angle of the knife edge to the honer. This also minimizes the risk of scratches on the blade. Finish by wiping away any remains of raw edge with a piece of leather or rough cloth. Never put your knife in the dish- washer, and rub the handle with hard wax oil every now and then.