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 Blenheim Black high carbon steel is sandwiched between alternating layers of pure nickel and mild steel, with 25 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 blade has been ground and polished all the way from the edge to the spine for a lean and clean aesthetic.
The cutting edge is flatter towards the heel, with a generous curve leading up to a fine tip for delicate work.
The full tang handle is made of ancient stabilised turf gathered in Co. Kerry, with Tiffany Blue G10 liners, brass bolts, and sterling silver pins. There is a subtle micro-chamfer between the blade and the handle scales, which are faceted and fill the palm of your hand beautifully when held in a “pinch grip”, and swell laterally towards the butt for balance.
This knife is a serious kitchen all-rounder, and I think this might be my best work to date.
Blade length: 225mm
Overall length: 365mm
Weight: 226g
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 Blenheim Black high carbon steel is sandwiched between alternating layers of pure nickel and mild steel, with 25 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 blade has been ground and polished all the way from the edge to the spine for a lean and clean aesthetic.
The cutting edge is flatter towards the heel, with a generous curve leading up to a fine tip for delicate work.
The full tang handle is made of ancient stabilised turf gathered in Co. Kerry, with Tiffany Blue G10 liners, brass bolts, and sterling silver pins. There is a subtle micro-chamfer between the blade and the handle scales, which are faceted and fill the palm of your hand beautifully when held in a “pinch grip”, and swell laterally towards the butt for balance.
This knife is a serious kitchen all-rounder, and I think this might be my best work to date.
Blade length: 225mm
Overall length: 365mm
Weight: 226g
Balance point: Where the handle meets the blade.
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