There’s probably a good reason the master knifemakers of the world traditionally choose steel and other metals for their blades instead of maple. But even if these wooden knives aren’t as durable or lack the heft of a traditional blade, they would still make a gorgeous addition to any kitchen, particularly one sporting a butcher block counter.
So that the knives are safe to use on foods, easy to clean and won’t become visible histories of the meals you’ve prepared through stains, the wood is sealed. And the thin steel edge that serves as the blade is actually about twice as wide as it appears, with the opposing side invisibly sliding into the wooden part of the blade where it’s secured with flush-mounted rivets.
Your go-to tool for hardcore prep? No. Awesome thing to have in the kitchen? Yes.