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 cobalt laminated steel. This steel has proven to be exceptionally durable while providing an outstanding cutting performance. Additionally, its convex edge further enhances these two properties. To achieve a tight and hygienic bond between the bolster and the blade, the protection is welded to the tang with a special electrode and then ground to achieve a fine and elegant finish. We also add an exceptionally beautiful garnet micarta handle that ensures a grip that will last as long as the blade. It is clear that these knives are completely handmade—no machine can produce such fine knives!

Those who appreciate high-quality handmade knives in general will find that this is a series made for them. Key factors such as the best quality steel, exclusive materials, a well-thought-out design, and an exclusive manufacturing process will remind users of the same quality they have always found in their hunting knives. With proper care, these chef's knives will remain in perfect condition throughout their lifetime.

It comes in a beautiful solid wood box.

How to properly use these knives? To begin, we recommend not using them for frozen meat or for cutting bones. Doing so may risk the edge breaking or bending, despite its high quality. Cold makes steel brittle, and this applies even to the most exclusive steel. It is also not a very good chef's knife for sawing—use a saw instead. Finally, never place a good knife in the dishwasher, as it will significantly shorten the knife's lifespan and could ruin the edge. Get in the habit of hand washing the knife and letting it dry before putting it back in place.

How do I sharpen the CMT knives? Fällkniven recommends its diamond stones. Their experience shows that they develop a really good edge. Diamond sharpeners can be a little difficult at first, but they improve after a break-in period. If you only want to adjust the edge, Fällkniven recommends its ceramic steels, which wear the steel much less but provide a really sharp edge. The best solution is probably a combination of these sharpeners, which will also last several decades.