Description

Blade length: 2.75″
Overall length: 6.75″
Blade type: Carbon Steel (52100)
Handle: Stabilized Hardwood (Boxelder Maple)

I use this paring knife in my own kitchen more than any other knife. The narrow handle provides multiple index points for your fingertips, making it easy to precisely control the blade while making fine cuts. Whether you’re slicing apples, peeling potatoes, mincing garlic or trimming veggies, this knife will quickly become your favorite kitchen tool.

The blade is handforged and precision-ground from 52100 carbon steel. This ball-bearing steel, developed by German engineers, is tougher and stronger than other carbon steel alloys. As a consequence, your knife will stay sharp longer, providing a perfect meat and veggie chopping experience every day.

This carbon steel blade will develop a beautiful patina over time. Every food you cut adds its own color to your blade, and no two patinas look alike–your knife’s patina will tell the story of your kitchen and the meals you’ve made yourself and the people you love.

The knife’s handle is carved from North American boxelder maple (Acer negundo), secured with marine-grade epoxy and brass pins. The wood has been dyed with colored highlights, and is vacuum-stabilized with an acrylic solution that makes it impervious to water and oils. This process ensures it will last a lifetime in even the most demanding kitchen.

Care instructions

Every knife comes with a care instruction card that explains how to keep your knife at top performance for the rest of your life. Carbon steel knives should be hand washed (no dishwasher), hand dried, and stored in a dry place to prevent rust. The wooden handle’s finish can be refreshed periodically with butcherblock wax.

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Like what you see, but want it a little different? Please contact me to discuss forging you a custom knife.