Cutting Implement 015
This cutting implement is asymmetrically forged and ground for a right handed user. Your left hand knuckles will rest against a smooth & slightly convex ground face while food will struggle to stick to highly textured and yet smooth surface left from forging. This knife is designed for carving slicing briskets or water melons and owuld be great for both prep or portioning with plenty of weight behind the blade to make slicing a breeze. with a robust yet fine edge that was ground to 0 before sharpening on Japanese waterstones by hand. As with all of my knives, the spines is left as forged but softened using surface conditioning belts offering a uniquely organic and comfortable grip. Comes with 2 handles that can be swapped out interchangeably. One is a pice of fir from my old front door after we had it replaced. This one has been burnt on a farriers rasp offering a highly textured surface that is easy to grip but had to clean. The other is maple wood handle was sourced from my partner Emily’s hand me down cutting board. Ferrule is made of a tough black resin. Handle is a take down design and can be disassembled with a 2.5mm hex key.
A hamon was created by coating the spine in clay before heating it up red hot and quenching in oil. The spine remains softer while the edge gets much harder and the line running down the length of the blade delineates this.
My knives are intended to be used daily in the kitchen and if for any reason they break under normal use I will repair or replace at no cost to the user. As these knives are extremely hard and thin they should be handled with the same care as a Japanese knife
Steel: 26C3
HRC: 63 HRC calculated based on heat treating schedule and steel composition
Handle: Emily’s maple cutting board/salvaged fir from our front door, & resin ferrule
Edge Length: 302mm (11.875”)
Thickness at Ricasso: 2.8 mm (0.113”)
Thickness at Tip Break: 2.4 mm (0.095”)
Height at Heel: 50 mm (1.9”)
Handle Length: 125 mm (5”)
Balance Point: ¼ of blade length from handle
Weight: 241g
This cutting implement is asymmetrically forged and ground for a right handed user. Your left hand knuckles will rest against a smooth & slightly convex ground face while food will struggle to stick to highly textured and yet smooth surface left from forging. This knife is designed for carving slicing briskets or water melons and owuld be great for both prep or portioning with plenty of weight behind the blade to make slicing a breeze. with a robust yet fine edge that was ground to 0 before sharpening on Japanese waterstones by hand. As with all of my knives, the spines is left as forged but softened using surface conditioning belts offering a uniquely organic and comfortable grip. Comes with 2 handles that can be swapped out interchangeably. One is a pice of fir from my old front door after we had it replaced. This one has been burnt on a farriers rasp offering a highly textured surface that is easy to grip but had to clean. The other is maple wood handle was sourced from my partner Emily’s hand me down cutting board. Ferrule is made of a tough black resin. Handle is a take down design and can be disassembled with a 2.5mm hex key.
A hamon was created by coating the spine in clay before heating it up red hot and quenching in oil. The spine remains softer while the edge gets much harder and the line running down the length of the blade delineates this.
My knives are intended to be used daily in the kitchen and if for any reason they break under normal use I will repair or replace at no cost to the user. As these knives are extremely hard and thin they should be handled with the same care as a Japanese knife
Steel: 26C3
HRC: 63 HRC calculated based on heat treating schedule and steel composition
Handle: Emily’s maple cutting board/salvaged fir from our front door, & resin ferrule
Edge Length: 302mm (11.875”)
Thickness at Ricasso: 2.8 mm (0.113”)
Thickness at Tip Break: 2.4 mm (0.095”)
Height at Heel: 50 mm (1.9”)
Handle Length: 125 mm (5”)
Balance Point: ¼ of blade length from handle
Weight: 241g
This cutting implement is asymmetrically forged and ground for a right handed user. Your left hand knuckles will rest against a smooth & slightly convex ground face while food will struggle to stick to highly textured and yet smooth surface left from forging. This knife is designed for carving slicing briskets or water melons and owuld be great for both prep or portioning with plenty of weight behind the blade to make slicing a breeze. with a robust yet fine edge that was ground to 0 before sharpening on Japanese waterstones by hand. As with all of my knives, the spines is left as forged but softened using surface conditioning belts offering a uniquely organic and comfortable grip. Comes with 2 handles that can be swapped out interchangeably. One is a pice of fir from my old front door after we had it replaced. This one has been burnt on a farriers rasp offering a highly textured surface that is easy to grip but had to clean. The other is maple wood handle was sourced from my partner Emily’s hand me down cutting board. Ferrule is made of a tough black resin. Handle is a take down design and can be disassembled with a 2.5mm hex key.
A hamon was created by coating the spine in clay before heating it up red hot and quenching in oil. The spine remains softer while the edge gets much harder and the line running down the length of the blade delineates this.
My knives are intended to be used daily in the kitchen and if for any reason they break under normal use I will repair or replace at no cost to the user. As these knives are extremely hard and thin they should be handled with the same care as a Japanese knife
Steel: 26C3
HRC: 63 HRC calculated based on heat treating schedule and steel composition
Handle: Emily’s maple cutting board/salvaged fir from our front door, & resin ferrule
Edge Length: 302mm (11.875”)
Thickness at Ricasso: 2.8 mm (0.113”)
Thickness at Tip Break: 2.4 mm (0.095”)
Height at Heel: 50 mm (1.9”)
Handle Length: 125 mm (5”)
Balance Point: ¼ of blade length from handle
Weight: 241g