Carbon chef’s knife with a classic take on the handle and profile
In my heart I have a soft spot for Japanese style knives – they’re what inspired me to pursue this whole crazy in the first place. My comfort zone is doing crazy bold shapes though, I hesitate when I do things that are more classic and understated.
This is an interpretation to go for that same feeling without removing too much of what I think makes one of my knives, well, mine. It’s a variation on an octagonal handle, with some slight tapers here and there, and a few pins towards the front for strength but also for looks. It has a handle made of boxwood burl and a black liner – kind of the classic theme in my opinion – gold and black.
Steel: 52100 (carbon steel)
Edge Length: 242mm (9.52″)
Height: 48mm (1.89″)
Handle Length: 127mm (5.00″)
Thickness at ricasso (in front of handle): 3.81mm (0.150″)
$2400 + Shipping [SOLD!]
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Make sure you are aware of the care required for carbon steels (it’s pretty easy, just wipe it after cutting something, hand wash, and wipe dry before storing. It will get a patina).