Hand Forged Chef's Knife
This knife flows nicely, from the contours of the blade into the spalted handle. It’s a very practical size. Small enough for delicate work but it has the length and heft to split a cabbage or cantaloupe.
This knife was forged by hand using high carbon 1084 steel. The blade is thin and well balanced to make chopping a breeze. It's razor sharp and holds a great edge while still being easy to sharpen. The handle is made from some lovely spalted maple that I saved for years for the purpose of making handles. This is a great all around, daily use chef's knife.
High carbon steels like this are the preferred by most serious chef’s though they do need a little more attention than does stainless. After use, they should be washed and dried so they don’t rust. Care instructions are included.
2×7.5" blade, 12.5" overall
High Carbon 1084 Steel, Spalted Birch Handle
This knife flows nicely, from the contours of the blade into the spalted handle. It’s a very practical size. Small enough for delicate work but it has the length and heft to split a cabbage or cantaloupe.
This knife was forged by hand using high carbon 1084 steel. The blade is thin and well balanced to make chopping a breeze. It's razor sharp and holds a great edge while still being easy to sharpen. The handle is made from some lovely spalted maple that I saved for years for the purpose of making handles. This is a great all around, daily use chef's knife.
High carbon steels like this are the preferred by most serious chef’s though they do need a little more attention than does stainless. After use, they should be washed and dried so they don’t rust. Care instructions are included.
2×7.5" blade, 12.5" overall
High Carbon 1084 Steel, Spalted Birch Handle