Bread
The blade of this bread knife is made of 10 layered twisted Damascus steel. It is formed by forge welding contrasting layers - in this case 1084 & 15N20 steels - together under immense pressure and heat, into one homogenous billet. As this billet is twisted while it is red hot, the layer count appears to multiply. As the blade is ground, the different layers are revealed, with each distortion in the pattern representing a different blow of the hammer during forging.
The spine and choil is rounded for comfort in use, and theupper flats of the blade has been left with a “brut de forge” finish to celebrate how the blade was created
The handle is made of ancient Irish Bog Oak from Glenstal Abbey and wind felled spalted Ash from Co. Limerick, highlighted with bright turquoise Ocean plastic gathered on Coumeenoole Beach in Co. Kerry, brass, and sterling silver. It is octagonal in shape, tapering out towards the butt for balance.
Featuring 29 individually sharpened scallops, this knife is for both tough sourdoughs, delicate pastries, and everything in between.
Map coordinates: 52°39'36N 8°22'57W
Blade length: 270mm
Overall length: 430mm
Weight: 256g
Balance point: Right above the makers mark.
The blade of this bread knife is made of 10 layered twisted Damascus steel. It is formed by forge welding contrasting layers - in this case 1084 & 15N20 steels - together under immense pressure and heat, into one homogenous billet. As this billet is twisted while it is red hot, the layer count appears to multiply. As the blade is ground, the different layers are revealed, with each distortion in the pattern representing a different blow of the hammer during forging.
The spine and choil is rounded for comfort in use, and theupper flats of the blade has been left with a “brut de forge” finish to celebrate how the blade was created
The handle is made of ancient Irish Bog Oak from Glenstal Abbey and wind felled spalted Ash from Co. Limerick, highlighted with bright turquoise Ocean plastic gathered on Coumeenoole Beach in Co. Kerry, brass, and sterling silver. It is octagonal in shape, tapering out towards the butt for balance.
Featuring 29 individually sharpened scallops, this knife is for both tough sourdoughs, delicate pastries, and everything in between.
Map coordinates: 52°39'36N 8°22'57W
Blade length: 270mm
Overall length: 430mm
Weight: 256g
Balance point: Right above the makers mark.
The blade of this bread knife is made of 10 layered twisted Damascus steel. It is formed by forge welding contrasting layers - in this case 1084 & 15N20 steels - together under immense pressure and heat, into one homogenous billet. As this billet is twisted while it is red hot, the layer count appears to multiply. As the blade is ground, the different layers are revealed, with each distortion in the pattern representing a different blow of the hammer during forging.
The spine and choil is rounded for comfort in use, and theupper flats of the blade has been left with a “brut de forge” finish to celebrate how the blade was created
The handle is made of ancient Irish Bog Oak from Glenstal Abbey and wind felled spalted Ash from Co. Limerick, highlighted with bright turquoise Ocean plastic gathered on Coumeenoole Beach in Co. Kerry, brass, and sterling silver. It is octagonal in shape, tapering out towards the butt for balance.
Featuring 29 individually sharpened scallops, this knife is for both tough sourdoughs, delicate pastries, and everything in between.
Map coordinates: 52°39'36N 8°22'57W
Blade length: 270mm
Overall length: 430mm
Weight: 256g
Balance point: Right above the makers mark.
It is important to mention that carbon steel blades require a little more care and maintenance than stainless steel, but you will be rewarded with a rich patina that will illustrate the knife’s history with you over a lifetime of use. Each knife comes with instructions on how to look after it.