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 Aogami Super Blue high carbon steel is clad in pure nickel and stainless steel. 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.
The blade profile is long and slender, making it particularly amenable for slicing and up and down chopping. 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 dyed Poplar burl, salvaged French Walnut, grey Atlantic 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 kitchen all-rounder, designed to prepare meals in your kitchen, day in, day out.
Blade length: 215mm
Overall length: 360mm
Weight: 169g
Balance point: Right above the heel.
It is important to mention that carbon steel blades require a little more care and maintenance than stainless steel, but you will be rewarded with a rich patina that will illustrate the knife’s history with you over a lifetime of use. Each knife comes with instructions on how to look after it.
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 Aogami Super Blue high carbon steel is clad in pure nickel and stainless steel. 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.
The blade profile is long and slender, making it particularly amenable for slicing and up and down chopping. 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 dyed Poplar burl, salvaged French Walnut, grey Atlantic 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 kitchen all-rounder, designed to prepare meals in your kitchen, day in, day out.
Blade length: 215mm
Overall length: 360mm
Weight: 169g
Balance point: Right above the heel.
It is important to mention that carbon steel blades require a little more care and maintenance than stainless steel, but you will be rewarded with a rich patina that will illustrate the knife’s history with you over a lifetime of use. Each knife comes with instructions on how to look after it.
