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Mercer Culinary Renaissance 4 3/4" Hard Cheese Knife, Olive Wood Handle

Mercer Culinary Renaissance 4 3/4" Hard Cheese Knife, Olive Wood Handle

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Product details
Official manufacturer description


  • One-piece precision forged construction.
  • High-carbon german cutlery steel.
  • Taper ground edge for long lasting sharpness and easy honing.
  • Full tang runs the entire length of the handle for superior balance.
  • Triple riveted, comfortable olive wood handle.


  • It is not recommended to wash your knife in a dishwasher. The performance of your knife can be diminished if not cared for properly. Please follow these guidelines to maximize the performance of Mercer’s knives:
  • After each use, carefully wash cutlery by hand with warm water and mild- to medium-strength soap; rinse and thoroughly dry it with a soft towel.
  • Cutlery should never be washed in a dishwasher: the intense heat and radical temperature changes may cause the handle to deteriorate; the blade edges will become dull through rubbing against each other; and caustic soap will cause staining and pitting of the blade.
  • Cutlery should not be soaked or submerged for long periods. Chlorine and bleach products discolor and pit high-carbon steel. If chlorine or bleach products come in contact with the blade, thoroughly rinse off immediately.
  • Galvanic action—the transfer of electrons from one metal to another—may cause pitting on the blades. To prevent this, avoid long periods of soaking in aluminum pans or a stainless steel sink, remove cutlery from condiments (such as mayonnaise) stored in aluminum or stainless steel pans.
  • Always store cutlery in a cutlery block or sheath to preserve the cutting edges and prevent personal injury.
Production method
One-piece precision forged
Blade material
High-carbon German steel
Handle material
Triple riveted, comfortable olive wood
Handle length (in.)
Manufacturer warranty
Limited Lifetime
Country of origin
Weight (lb.)
0.5 lbs.
Mercer Culinary Renaissance 4 3/4" Hard Cheese Knife, Olive Wood Handle
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