blade steel | 26c3 carbon steel
HRC | ~63
overall Length | 280mm
blade length | 150mm
blade height at heel | 63mm
spine thickness at handle - mid - tip | 2.2mm - 1.9mm - 2.2mm
handle material | reclaimed pallet from overseas
ferrule material | resin
weight: 192g
Not going to lie—I just really liked this knife and wanted to cook with it for a while. As a result, this knife already has a well-established patina. The edge appears bright because of the mechanical stropping I did to produce a fine cutting edge.
While I cooked with this knife over the past year, I never sharpened it once and simply stropped it weekly. After nine months it could still shave arm hair despite being my daily driver.
This knife’s mono-steel blade is made from 26C3 carbon steel. It is similar in composition to the Hitachi White line of steels, with high levels of carbon and very few impurities, but with a small addition of chromium that leads to higher edge retention. This steel performs at a high level while offering greater toughness and edge retention than its Japanese counterparts. It takes extremely fine edges and is easy to sharpen while producing very fine burrs.
With an asymmetrical grind, this knife is designed for a right-handed user. The left side of the blade is smooth, allowing the full-length hamon to be visible, while the right side is heavily forged.
The takedown handle is made from wood reclaimed from a pallet that came from overseas. The wood is extremely dense and has a deep mahogany colour. The handle is sealed with multiple layers of natural tung oil.
Each knife comes securely stored in its own wooden sheath and wrapped in a furoshiki.
blade steel | 26c3 carbon steel
HRC | ~63
overall Length | 280mm
blade length | 150mm
blade height at heel | 63mm
spine thickness at handle - mid - tip | 2.2mm - 1.9mm - 2.2mm
handle material | reclaimed pallet from overseas
ferrule material | resin
weight: 192g
Not going to lie—I just really liked this knife and wanted to cook with it for a while. As a result, this knife already has a well-established patina. The edge appears bright because of the mechanical stropping I did to produce a fine cutting edge.
While I cooked with this knife over the past year, I never sharpened it once and simply stropped it weekly. After nine months it could still shave arm hair despite being my daily driver.
This knife’s mono-steel blade is made from 26C3 carbon steel. It is similar in composition to the Hitachi White line of steels, with high levels of carbon and very few impurities, but with a small addition of chromium that leads to higher edge retention. This steel performs at a high level while offering greater toughness and edge retention than its Japanese counterparts. It takes extremely fine edges and is easy to sharpen while producing very fine burrs.
With an asymmetrical grind, this knife is designed for a right-handed user. The left side of the blade is smooth, allowing the full-length hamon to be visible, while the right side is heavily forged.
The takedown handle is made from wood reclaimed from a pallet that came from overseas. The wood is extremely dense and has a deep mahogany colour. The handle is sealed with multiple layers of natural tung oil.
Each knife comes securely stored in its own wooden sheath and wrapped in a furoshiki.
Image 1 of 20
Image 2 of 20
Image 3 of 20
Image 4 of 20
Image 5 of 20
Image 6 of 20
Image 7 of 20
Image 8 of 20
Image 9 of 20
Image 10 of 20
Image 11 of 20
Image 12 of 20
Image 13 of 20
Image 14 of 20
Image 15 of 20
Image 16 of 20
Image 17 of 20
Image 18 of 20
Image 19 of 20
Image 20 of 20