A Forged Chef's Knife, Made by Hand.
A chef's knife is the one you reach for every day, so it's the one worth getting right. This one is built to be the last you'll need. The blade is forged and finished by hand, then backed for life. It handles everything a kitchen asks of it, from the Sunday roast to a bag of veg to a fresh fish off the boat.
Forged San Mai blade. A hard 52100 carbon core takes and holds a fine edge. Stainless damascus is forge-welded to either side, so the blade carries the pattern and shrugs off rust the way a plain carbon knife won't. Every one comes off the anvil a little different.
Figured acacia handle. Stabilised hard to live in a working kitchen, set with a TruStone inlay and brass spacers. A one-off.
Built to cut. 270mm of blade with a full distal taper, thin and fast at the tip, stiff through the heel. Big enough for real work, balanced so it gets out of your way.
Free engraving. Add a name, a date or a few words, engraved by hand on the blade at no charge.
Backed for life. Sharpened, repaired and backed for as long as you own it. Buy once, use it for good, pass it on.
The build
Blade: forged San Mai, 52100 carbon core with stainless damascus cladding
Construction: full tang
Overall length: 270mm
Cutting edge: 170mm
Spine: 3mm, full distal taper
Handle: figured acacia, TruStone inlay, brass spacers
Made in Anna Bay, NSW
