Chef
The blade of this Chef’s knife is made of multiple layers of different steels. Known as San Mai, it is formed by forge welding contrasting layers of steel together under immense pressure and heat. In this case, a cutting core of 26C3 high carbon steel is sandwiched between layers of bright pure nickel and high carbon steel; 201 layers of metal in total. This allows for a very hard, razor sharp cutting core, protected on either side by a softer jacket. As the blade was ground and polished, the cutting core was revealed, with each distortion in the layers representing a different blow of the hammer during forging.
The spine and choil is rounded for comfort in use, and the flats o the knife have been polished from edge to spine to reveal the pattern. The cutting edge is reasonably flat near the heel, with a generous curve up to a fine tip for delicate work.
The handle is made of ancient Irish Bog Oak from Glenstal Abbey, turquoise G10, and spalted Beech from Co. Carlow, with brass, and sterling silver pins. It fits nicely into the palm of your hand when held in the pinch grip, and swells laterally towards the butt for balance.
Map coordinates: 52°37'18N 6°50'34W (Tomduff, Co. Carlow)
Blade length: 220mm
Overall length: 350mm
Weight: 263g
Balance point: Right above the heel.
The blade of this Chef’s knife is made of multiple layers of different steels. Known as San Mai, it is formed by forge welding contrasting layers of steel together under immense pressure and heat. In this case, a cutting core of 26C3 high carbon steel is sandwiched between layers of bright pure nickel and high carbon steel; 201 layers of metal in total. This allows for a very hard, razor sharp cutting core, protected on either side by a softer jacket. As the blade was ground and polished, the cutting core was revealed, with each distortion in the layers representing a different blow of the hammer during forging.
The spine and choil is rounded for comfort in use, and the flats o the knife have been polished from edge to spine to reveal the pattern. The cutting edge is reasonably flat near the heel, with a generous curve up to a fine tip for delicate work.
The handle is made of ancient Irish Bog Oak from Glenstal Abbey, turquoise G10, and spalted Beech from Co. Carlow, with brass, and sterling silver pins. It fits nicely into the palm of your hand when held in the pinch grip, and swells laterally towards the butt for balance.
Map coordinates: 52°37'18N 6°50'34W (Tomduff, Co. Carlow)
Blade length: 220mm
Overall length: 350mm
Weight: 263g
Balance point: Right above the heel.
The blade of this Chef’s knife is made of multiple layers of different steels. Known as San Mai, it is formed by forge welding contrasting layers of steel together under immense pressure and heat. In this case, a cutting core of 26C3 high carbon steel is sandwiched between layers of bright pure nickel and high carbon steel; 201 layers of metal in total. This allows for a very hard, razor sharp cutting core, protected on either side by a softer jacket. As the blade was ground and polished, the cutting core was revealed, with each distortion in the layers representing a different blow of the hammer during forging.
The spine and choil is rounded for comfort in use, and the flats o the knife have been polished from edge to spine to reveal the pattern. The cutting edge is reasonably flat near the heel, with a generous curve up to a fine tip for delicate work.
The handle is made of ancient Irish Bog Oak from Glenstal Abbey, turquoise G10, and spalted Beech from Co. Carlow, with brass, and sterling silver pins. It fits nicely into the palm of your hand when held in the pinch grip, and swells laterally towards the butt for balance.
Map coordinates: 52°37'18N 6°50'34W (Tomduff, Co. Carlow)
Blade length: 220mm
Overall length: 350mm
Weight: 263g
Balance point: Right above the heel.
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.