Hand-forged kitchen knife
 
This knife was forged and finished by hand in Quebec, in a small batch.
It is built primarily for preparation of boneless meat and fish, and excels in precise cuts. The height of the heel still allows you to prep vegetables on the cutting board so that you don't have to constantly switch knives in a cooking session.
 
It will develop character over time through regular use.
 
Attention is given to balance, handle length, and overall feel and harmony, making it comfortable during long prep sessions. Like all my work, it is intended to be used regularly, maintained simply, and to evolve naturally through years of cooking.
 
Details:
 
 
Steel: San Mai with high carbon steel 125Cr1 and 1018 mild steel clad, with pure nickel layers in-between
Blade length: 11.25"
Overall Length: 17.5"
Handle: Repurposed wood and neon green epoxy
Finish: Nashiji (polished kurouchi)
 
 
Each knife reflects deliberate choices in form, balance, and finish.
 
Basic care and maintenance information can be found here.
 
Please allow 2–3 days for shipping, as each order is personally prepared by a one-person team