Santoku
This Santoku knife has a forged blade of 26C3, or “Spicy White” high carbon steel, which has been differentially heat treated. The ghostly line running parallel to the cutting edge illustrates where the soft pearlitic steel of the spine transforms into the hard martensitic steel that is required to maintain a sharp edge - this is called a Hamon. The upper faces have been left with a soft “brut de forge” finish to celebrate how the knife was made. The blade is tall and the cutting edge is quite flat near the heel with a gentle curve leading up towards a fine tip - ideal for up and down chopping, or rocking cuts.
The handle of this knife is made of ancient Irish Bog Oak from the late Br. Ciarán’s store in Glenstal Abbey and wind felled spalted Beech from Co. Carlow, with green Atlantic Ocean plastic from Farrihy Bay in Co. Clare, and brass & sterling silver pins. It is octagonal in design, tapering out towards the butt for balance.
Map coordinates: 52°43'00N 9°37'06W (Farrihy Bay)
Blade length: 175mm
Overall length: 310g
Weight: 147g
Balance point: Where the handle meets the blade.
This Santoku knife has a forged blade of 26C3, or “Spicy White” high carbon steel, which has been differentially heat treated. The ghostly line running parallel to the cutting edge illustrates where the soft pearlitic steel of the spine transforms into the hard martensitic steel that is required to maintain a sharp edge - this is called a Hamon. The upper faces have been left with a soft “brut de forge” finish to celebrate how the knife was made. The blade is tall and the cutting edge is quite flat near the heel with a gentle curve leading up towards a fine tip - ideal for up and down chopping, or rocking cuts.
The handle of this knife is made of ancient Irish Bog Oak from the late Br. Ciarán’s store in Glenstal Abbey and wind felled spalted Beech from Co. Carlow, with green Atlantic Ocean plastic from Farrihy Bay in Co. Clare, and brass & sterling silver pins. It is octagonal in design, tapering out towards the butt for balance.
Map coordinates: 52°43'00N 9°37'06W (Farrihy Bay)
Blade length: 175mm
Overall length: 310g
Weight: 147g
Balance point: Where the handle meets the blade.
This Santoku knife has a forged blade of 26C3, or “Spicy White” high carbon steel, which has been differentially heat treated. The ghostly line running parallel to the cutting edge illustrates where the soft pearlitic steel of the spine transforms into the hard martensitic steel that is required to maintain a sharp edge - this is called a Hamon. The upper faces have been left with a soft “brut de forge” finish to celebrate how the knife was made. The blade is tall and the cutting edge is quite flat near the heel with a gentle curve leading up towards a fine tip - ideal for up and down chopping, or rocking cuts.
The handle of this knife is made of ancient Irish Bog Oak from the late Br. Ciarán’s store in Glenstal Abbey and wind felled spalted Beech from Co. Carlow, with green Atlantic Ocean plastic from Farrihy Bay in Co. Clare, and brass & sterling silver pins. It is octagonal in design, tapering out towards the butt for balance.
Map coordinates: 52°43'00N 9°37'06W (Farrihy Bay)
Blade length: 175mm
Overall length: 310g
Weight: 147g
Balance point: Where the handle meets the blade.
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.