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Extrema Ratio - Waki Knife 30cm. - N690 - PRIVATE COLLECTION - Collectible Knife
WITHDRAWN FROM A PRIVATE COLLECTION
- Type: Previously Purchased
- Condition: In excellent condition
- Market Availability: First version with leather sheath
- Factory Sharpened: Yes
- Blade Marks: None
- Handle Marks: None
- Packaging: Complete, cardboard box with manufacturer logos
- Sheath: Leather
- Manuals, Certificates, and Warranties: Warranty certificates
- Checked and Certified: By our internal laboratory
Intended Use: Roasting
- Production Type: Industrial
- Blade Production: Italy
- Blade: N690Co stainless steel, hardened to 58HRC
- Blade Treatment: Satin finish
- Handle: Forprene
- Blade Length: 300mm
- Blade Thickness: 6.5mm at the handle, 4mm on the blade
- Total Length: 433mm
- Weight: 336g
- Sheath: Black leather
- Packaging: Cardboard box with Extrema Ratio logos
- Note: Also suitable as a sports or collectible knife
Extrema Ratio has applied its rigorous military standards to a series of professional kitchen knives.
The blade is made of tested BOHLER N690 steel, enriched with chromium, vanadium, molybdenum, and cobalt, hardened to 58HRC. The handle is made of Forprene, an elastomer that meets NATO standards for resistance to extreme conditions and is fully removable from the blade, allowing for thorough cleaning and maintenance.
Each knife comes with its own sheath, also derived from military equipment. While not designed to meet hygiene regulations, it ensures safe transport of the extremely sharp blade and protects it from impacts that could reduce its efficiency. We recommend using the sheath only for transportation and long-term storage.
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Professional Kitchen Knives: Complete Guide to the Perfect Choice
Choosing a professional kitchen knife means improving precision, safety, and pleasure in cooking. For over 50 years, Coltelleria Collini has been selecting and testing the best international kitchen knives, collaborating exclusively with official brands and historical manufacturers. Whether you are a chef, an advanced enthusiast, or a demanding home cook, here you will find cutting tools designed to last over time and guarantee consistent performance.
In this category, you will find a complete selection of Japanese, German, Italian, and professional kitchen knives, chosen by blade type, steel, hardness (HRC), and ergonomics, to cover every cooking style and cutting technique.
Japanese Knives & Damascus
Razor-sharp edges, very acute cutting angles, and high-hardness steels (up to 61–63 HRC). The Japanese tradition of Seki is represented by brands like Kai and Miyabi (Zwilling Group), the CROMOVA steel of Global, and the versatility of Kai Wasabi. Ideal for those seeking pure cutting performance, precision, and control.
European Tradition – Forged
Robust, balanced, and easy-to-sharpen knives, designed for intensive daily use. German excellence from Solingen with Wüsthof and Zwilling, combined with the Swiss practicality of Victorinox. The ideal choice for professional kitchens, catering, and advanced home use.
Made in Italy & Blade Types
Italian artisanal tradition with Coltellerie Berti, Due Cigni, and Sanelli. Choose the right knife for every preparation: Chef's Knife, Santoku, as well as complete sets and steak knives.
Why buy kitchen knives from Coltelleria Collini
We don't just sell "blades," but tools for work and passion. Since 1968, Coltelleria Collini has been a reference point for chefs, professionals, and cooking enthusiasts.
- Official Retailers for all featured brands, with guaranteed authenticity.
- Professional sharpening service in-house to restore the edge.
- Real consultation: we help you choose between Chef, Santoku, Nakiri, or Slicing knives.
Kitchen Knives FAQ
Japanese knives are harder, with sharpening angles around 15°, ideal for extremely precise but more delicate cuts. European knives (German and Italian) are more robust, easier to resharpen, and more tolerant to impact, perfect for intensive use.
No, it is strongly discouraged. Aggressive detergents, high temperatures, and impacts damage the edge and the blade surface. It is always preferable to wash knives by hand and dry them immediately after use.