9” San Mai Gyuto forged from 1084 + 15N20 high‑carbon steels, finished with a vertical cross‑peen hammer texture. Core and edge combine the bite and toughness of 1084 with the striking ladder‑pattern contrast of 15N20, producing a responsive, easy‑sharpening blade with a dramatic, hand‑forged aesthetic.
Handle: crosscut local tupelo, stabilized with black pigment for depth and durability, and capped with a figured cherry burl. The result is a balanced 1‑of‑a‑kind chef’s knife that pairs raw, American‑forged performance with a warm, organic touch—crafted for daily work and deserving of a world stage.
9” San Mai Gyuto forged from 1084 + 15N20 high‑carbon steels, finished with a vertical cross‑peen hammer texture. Core and edge combine the bite and toughness of 1084 with the striking ladder‑pattern contrast of 15N20, producing a responsive, easy‑sharpening blade with a dramatic, hand‑forged aesthetic.
Handle: crosscut local tupelo, stabilized with black pigment for depth and durability, and capped with a figured cherry burl. The result is a balanced 1‑of‑a‑kind chef’s knife that pairs raw, American‑forged performance with a warm, organic touch—crafted for daily work and deserving of a world stage.
