San Mai Santokus & Nakiris with spalted Beech & Oak handles.
The blades of these knives are made of multiple layers of different steels. Known as San Mai steel, it is formed by forge welding contrasting layers of steel together under immense pressure and heat. In this case, a cutting core of Blenheim Black high carbon steel is sandwiched between many layers of bright pure nickel and mild steel. This allows for a very hard, razor sharp cutting core, protected on either side by a softer jacket. As the blades are ground and polished, the cutting core is revealed, with each distortion in the pattern representing a different blow of the hammer during forging.
The spines and choils are rounded for comfort in use, and the upper flats of the blades have been left with a “brut de forge” finish to celebrate how they were made.
The handles are made of spalted Beech from Co. Carlow and salvaged Irish Oak, combined with blue Atlantic Ocean plastic from Coumeenoole Beach in Co. Kerry, brass, and sterling silver. They are faceted and octagonal, tapering out towards the butt for balance.
There are 2 styles available here:
Santoku:
The blade has lots of knuckle clearance and is a very manageable length, making the Santoku a real kitchen all rounder. It’s been said that if you could only have one knife, a Santoku would be it! The edge is quite flat towards the heel, but with a gentle curve up to a fine tip, making this knife particularly amenable to racking cuts, and up and down cutting.
Blade length: 170mm
Overall length: 310mm
Weight: 151 - 160g
Balance point: Above the heel.
Nakiri:
Although it might look a little like a cleaver, the Nakiri is in fact specifcally designed for slicing finely through vegetables. Forged quite thin, with an almost completely flat cutting edge and a slightly taller blade than the Santoku, you haven’t lived until you’ve chopped up a courgette with a Nakiri. Although with that said, we have one at home that we use for almost everything!
Length of cutting edge: 140mm
Overall length: 295mm
Weight: 153 - 168g
Balance point: Above the heel.
The blades of these knives are made of multiple layers of different steels. Known as San Mai steel, it is formed by forge welding contrasting layers of steel together under immense pressure and heat. In this case, a cutting core of Blenheim Black high carbon steel is sandwiched between many layers of bright pure nickel and mild steel. This allows for a very hard, razor sharp cutting core, protected on either side by a softer jacket. As the blades are ground and polished, the cutting core is revealed, with each distortion in the pattern representing a different blow of the hammer during forging.
The spines and choils are rounded for comfort in use, and the upper flats of the blades have been left with a “brut de forge” finish to celebrate how they were made.
The handles are made of spalted Beech from Co. Carlow and salvaged Irish Oak, combined with blue Atlantic Ocean plastic from Coumeenoole Beach in Co. Kerry, brass, and sterling silver. They are faceted and octagonal, tapering out towards the butt for balance.
There are 2 styles available here:
Santoku:
The blade has lots of knuckle clearance and is a very manageable length, making the Santoku a real kitchen all rounder. It’s been said that if you could only have one knife, a Santoku would be it! The edge is quite flat towards the heel, but with a gentle curve up to a fine tip, making this knife particularly amenable to racking cuts, and up and down cutting.
Blade length: 170mm
Overall length: 310mm
Weight: 151 - 160g
Balance point: Above the heel.
Nakiri:
Although it might look a little like a cleaver, the Nakiri is in fact specifcally designed for slicing finely through vegetables. Forged quite thin, with an almost completely flat cutting edge and a slightly taller blade than the Santoku, you haven’t lived until you’ve chopped up a courgette with a Nakiri. Although with that said, we have one at home that we use for almost everything!
Length of cutting edge: 140mm
Overall length: 295mm
Weight: 153 - 168g
Balance point: Above the heel.
The blades of these knives are made of multiple layers of different steels. Known as San Mai steel, it is formed by forge welding contrasting layers of steel together under immense pressure and heat. In this case, a cutting core of Blenheim Black high carbon steel is sandwiched between many layers of bright pure nickel and mild steel. This allows for a very hard, razor sharp cutting core, protected on either side by a softer jacket. As the blades are ground and polished, the cutting core is revealed, with each distortion in the pattern representing a different blow of the hammer during forging.
The spines and choils are rounded for comfort in use, and the upper flats of the blades have been left with a “brut de forge” finish to celebrate how they were made.
The handles are made of spalted Beech from Co. Carlow and salvaged Irish Oak, combined with blue Atlantic Ocean plastic from Coumeenoole Beach in Co. Kerry, brass, and sterling silver. They are faceted and octagonal, tapering out towards the butt for balance.
There are 2 styles available here:
Santoku:
The blade has lots of knuckle clearance and is a very manageable length, making the Santoku a real kitchen all rounder. It’s been said that if you could only have one knife, a Santoku would be it! The edge is quite flat towards the heel, but with a gentle curve up to a fine tip, making this knife particularly amenable to racking cuts, and up and down cutting.
Blade length: 170mm
Overall length: 310mm
Weight: 151 - 160g
Balance point: Above the heel.
Nakiri:
Although it might look a little like a cleaver, the Nakiri is in fact specifcally designed for slicing finely through vegetables. Forged quite thin, with an almost completely flat cutting edge and a slightly taller blade than the Santoku, you haven’t lived until you’ve chopped up a courgette with a Nakiri. Although with that said, we have one at home that we use for almost everything!
Length of cutting edge: 140mm
Overall length: 295mm
Weight: 153 - 168g
Balance point: 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.