CMT stands out as one of the most exclusive series of chef’s knives ever made. With over thirty years of experience in steel blade technology, we have chosen to use laminated cobalt steel. This steel has proven to be incredibly durable while offering exceptional cutting performance. In addition, its convex edge further enhances these two properties. To achieve a tight and hygienic joint between the guard and the blade, the guard is welded to the tang using a special electrode and then ground for a fine and elegant finish. On top of that, we add an exceptionally beautiful garnet micarta, ensuring a handle that will last as long as the blade. It is evident that these knives are entirely handmade—no machine can produce such fine knives!

Those who appreciate high-quality handcrafted knives will find that this is a series made for them. Important factors such as the finest steel, exclusive materials, a well-thought-out design, and a unique manufacturing process will remind users of the quality they have always found in their hunting knives. With normal care, these chef’s knives will remain in perfect condition for a lifetime.

Each knife comes in a beautiful solid wood box.

How should these knives be used properly? To begin with, we recommend not using them on frozen meat or for cutting bones. Doing so risks chipping or bending the edge, despite its high quality. Cold temperatures make steel brittle, and this applies even to the finest steels. Additionally, this chef’s knife is not well suited for sawing—use a saw instead. Finally, never put a high-quality knife in the dishwasher, as this will significantly shorten its lifespan and could ruin the edge. Get into the habit of hand-washing the knife and letting it dry before storing it.

How do I sharpen CMT knives? Fällkniven recommends their diamond stones, as their experience shows they create a truly fine edge. Diamond sharpeners may feel slightly rough at first but improve after a break-in period. If you only want to refine the edge, Fällkniven recommends their ceramic steels, which wear down the steel much less but still provide a razor-sharp edge. The best solution is probably a combination of these sharpeners, which will also last for several decades.