Vegetable
The blade of this vegetable 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 VG10 stainless steel is sandwiched between layers of alternating stainless steels. 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 nickel representing a different blow of the hammer during forging.
The edges of the spine and choil are softened for comfort in use, and the upper flats of the knife have been left with a “brut de forge” finish to celebrate how the blade was created. The blade is very slim, and the cutting edge is almost completely straight, making slicing vegetables an absolute pleasure.
The handle is made of ancient Bog Oak from Glenstal Abbey and wind felled Elm from Co. Carlow, with bright blue Atlantic Ocean plastic from Coumeenoole Beach in Co. Kerry, brass, and sterling silver pins. It is faceted and curved, filling the palm of the hand nicely when held in the pinch grip, and swelling laterally towards the butt for balance.
Map coordinates: 52°06'34N 10°27'52W (Coumeenoole Beach, Co. Kerry)
Blade length:
Overall length:
Weight: 162g
Balance point:
The blade of this vegetable 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 VG10 stainless steel is sandwiched between layers of alternating stainless steels. 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 nickel representing a different blow of the hammer during forging.
The edges of the spine and choil are softened for comfort in use, and the upper flats of the knife have been left with a “brut de forge” finish to celebrate how the blade was created. The blade is very slim, and the cutting edge is almost completely straight, making slicing vegetables an absolute pleasure.
The handle is made of ancient Bog Oak from Glenstal Abbey and wind felled Elm from Co. Carlow, with bright blue Atlantic Ocean plastic from Coumeenoole Beach in Co. Kerry, brass, and sterling silver pins. It is faceted and curved, filling the palm of the hand nicely when held in the pinch grip, and swelling laterally towards the butt for balance.
Map coordinates: 52°06'34N 10°27'52W (Coumeenoole Beach, Co. Kerry)
Blade length:
Overall length:
Weight: 162g
Balance point:
The blade of this vegetable 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 VG10 stainless steel is sandwiched between layers of alternating stainless steels. 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 nickel representing a different blow of the hammer during forging.
The edges of the spine and choil are softened for comfort in use, and the upper flats of the knife have been left with a “brut de forge” finish to celebrate how the blade was created. The blade is very slim, and the cutting edge is almost completely straight, making slicing vegetables an absolute pleasure.
The handle is made of ancient Bog Oak from Glenstal Abbey and wind felled Elm from Co. Carlow, with bright blue Atlantic Ocean plastic from Coumeenoole Beach in Co. Kerry, brass, and sterling silver pins. It is faceted and curved, filling the palm of the hand nicely when held in the pinch grip, and swelling laterally towards the butt for balance.
Map coordinates: 52°06'34N 10°27'52W (Coumeenoole Beach, Co. Kerry)
Blade length:
Overall length:
Weight: 162g
Balance point:
It is important to mention that handmade knives require a little more care and maintenance than off the shelf knives, but you will be rewarded with a rich relationship with your knife over a lifetime of use. Each knife comes with instructions on how to look after it.