The blade of this knife is made of multiple layers of different steels. Known as San Mai, it is formed by forge welding contrasting layers of steel together under immense pressure and heat. In this case, a cutting core of 26C3 or “Spicy White” high carbon steel is sandwiched between alternating layers of pure nickel and high carbon steel, with 101 layers in total. This allows for a very hard cutting core, protected on either side by a softer jacket. As the blade was ground and polished, the cutting core was revealed, with each distortion in the pattern illustrating a blow of the hammer. The upper flats of the blade have been left with a “brut de forge” finish to celebrate how it was created.
It is nice and hefty at the back of the spine, with a full distal taper running to the tip. The cutting edge is flatter towards the heel, with a gentle curve leading up to a fine tip for delicate work.
The handle is made of ancient Bog Oak from Br. Ciarán’s store in Glenstal Abbey, beautiful two-tones Walnut from Co. Cork, pink Ocean plastic from Farrihy Bay in Co. Clare, brass, and sterling silver. It is octagonal, and tapers out towards the butt for balance.
This knife is a serious kitchen all-rounder.
Blade length: 170mm
Overall length: 315mm
Weight: 183g
Balance point: Where the handle meets the blade.
The blade of this knife is made of multiple layers of different steels. Known as San Mai, it is formed by forge welding contrasting layers of steel together under immense pressure and heat. In this case, a cutting core of 26C3 or “Spicy White” high carbon steel is sandwiched between alternating layers of pure nickel and high carbon steel, with 101 layers in total. This allows for a very hard cutting core, protected on either side by a softer jacket. As the blade was ground and polished, the cutting core was revealed, with each distortion in the pattern illustrating a blow of the hammer. The upper flats of the blade have been left with a “brut de forge” finish to celebrate how it was created.
It is nice and hefty at the back of the spine, with a full distal taper running to the tip. The cutting edge is flatter towards the heel, with a gentle curve leading up to a fine tip for delicate work.
The handle is made of ancient Bog Oak from Br. Ciarán’s store in Glenstal Abbey, beautiful two-tones Walnut from Co. Cork, pink Ocean plastic from Farrihy Bay in Co. Clare, brass, and sterling silver. It is octagonal, and tapers out towards the butt for balance.
This knife is a serious kitchen all-rounder.
Blade length: 170mm
Overall length: 315mm
Weight: 183g
Balance point: Where the handle meets the blade.
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