The Douk-Douk® large and small chrome handle.

Un Douk-Douk® manche chromé pour l’esthétique.

In a wide variety of variations, a Douk-Douk® model with a chrome handle had its place, and was produced in two different sizes.
For aesthetic reasons, these models are much sought-after by collectors, but also by Douk-Douk enthusiasts who wish to use their knife in all weathers.
Dans ce cas, il faudra choisir un Douk-Douk® avec lame en acier inoxydable pour éviter le plus possible les risques d’oxydation.
Il faudra cependant veiller à sécher votre Douk-Douk® après chaque utilisation et lui donner un minimum d’entretien au niveau des axes et du ressort à l’aide d’une très faible quantité d’huile alimentaire ou de notre graisse minérale surfine.

The finest cutlery steels.

True to the Douk-Douk® family’s reputation, these models with their chrome-plated handles are made from the finest cutlery steels.
Si la tôle repliée du manche est restée la même, l’acier de la lame a pu évoluer dans le sillage de la production des aciéristes de renommée mondiale qui, avec une technologie en perpétuel renouvellement, créent des aciers aux performances toujours plus remarquables.
Nous avons choisi l’acier XC75 du fabricant Les Aciéries de Bonpertuis pour les lames carbone et l’acier 14C28N de l’aciériste suédois mondialement connu ALLEIMA (ex Sandvik).

A few simple rules to protect your knife.

To enjoy your Douk-Douk® knife to the full, a few simple rules will prevent oxidation spots and patina from forming on the blade or altering the surface treatment of the handle.
The first of these is, as we all know, to absolutely avoid leaving it in water or even letting water and moisture get inside the handle.
So forget about putting it with the pile of dishes on the sink, let alone even thinking about putting it in the dishwasher!
If you own a Douk-Douk®, simply wiping it down after use with a clean, dry cloth will suffice.

In the event of contact with water or moisture.

If your knife comes into contact with water – and this is sometimes unavoidable – wipe it dry meticulously. A little grease on the pins (our mineral grease or, failing that, cooking oil) will effectively protect the moving parts while ensuring that the opening and closing mechanisms run smoothly.

Avoid contact with acidic elements.

To avoid a chemical reaction that could damage the appearance of the carbon steel blades or the handle, we strongly recommend that you wipe your knife clean after cutting acidic elements, fruit or vegetables such as onions or lemons.
This would have the effect of darkening the previously shiny blade to a greater or lesser extent.

For all other uses, you’ll be happy to own an authentic Douk-Douk® 14C28N stainless steel blade, handcrafted in our workshops using the same processes and gestures as in the past.