Norvic Felbrigg Chinese Chef's Knife

• Tall blade for chopping and moving prepared ingredients
• Tsuchime hammered upper blade and polished lower section
• Hand sharpened in Norfolk before dispatch

The Felbrigg pairs a broad Chinese chef’s profile with Hitachi SLD core steel and a G10 handle. Designed for precise board work, it should not be used on bones or frozen food.

Tall-profile control. Hitachi SLD tool steel. Hand-finished for precise board work.

The Norvic Felbrigg is a broad Chinese chef’s knife designed for slicing, chopping and efficient prep. Its tall blade gives generous knuckle clearance and a wide surface for moving prepared ingredients from board to pan.

Hitachi SLD Japanese tool steel

The 3-layer San Mai blade uses a Hitachi SLD core, selected for toughness and edge retention. The upper blade carries a traditional Tsuchime hammered finish, while the lower section is polished for a clean, distinctive contrast.

Control and durability

A moisture-resistant G10 handle with stainless rivets and a mosaic centre pin gives the broad blade a secure, balanced feel.

• Steel: Hitachi SLD Japanese tool steel
• Construction: 3-layer San Mai
• Profile: Chinese chef’s knife / broad prep knife
• Finish: Tsuchime hammered upper blade with polished lower section
• Handle: G10
• Hardness: 58–60 HRC
• Edge: 15 degrees

Care: This is a precision cutting knife, not a bone cleaver. Avoid bones and frozen food, hand wash and dry thoroughly after use.