260mm kiritsuke — hand-forged from 1084 high-carbon steel, this blade balances surgical precision with raw artisan character. The profile is a refined hybrid: the long sweep of the gyuto edge meets the decisive tip of a usuba-style kiritsuke, built for decisive slicing, delicate push cuts, and confident utility work.
Surface and texture are signature elements. A horizontal cross-peen hammer Tsuchime leaves a bold, tactile rhythm across the spine and distal taper, catching light and resisting glare while adding structural nuance to each face. A mustard acid etch subtly tones the steel, deepening contrast and revealing grain with a warm, aged patina that will evolve with use.
Edge geometry is workshop-honed for keen, lasting performance on vegetables and proteins alike; angle and microbevel are tuned for everyday chef motion without sacrificing durability. Balance sits forward of center for controlled cuts while maintaining nimble wrist feel.
This is a one-of-a-kind working art piece — forged in America from proven carbon steel, finished with hands-on textures and etching that tell a story of hammer, heat, and intent. For cooks who prize edge performance and a distinctly crafted presence on the board.
Paired with a single piece of stabilized wild cherry wood.
260mm kiritsuke — hand-forged from 1084 high-carbon steel, this blade balances surgical precision with raw artisan character. The profile is a refined hybrid: the long sweep of the gyuto edge meets the decisive tip of a usuba-style kiritsuke, built for decisive slicing, delicate push cuts, and confident utility work.
Surface and texture are signature elements. A horizontal cross-peen hammer Tsuchime leaves a bold, tactile rhythm across the spine and distal taper, catching light and resisting glare while adding structural nuance to each face. A mustard acid etch subtly tones the steel, deepening contrast and revealing grain with a warm, aged patina that will evolve with use.
Edge geometry is workshop-honed for keen, lasting performance on vegetables and proteins alike; angle and microbevel are tuned for everyday chef motion without sacrificing durability. Balance sits forward of center for controlled cuts while maintaining nimble wrist feel.
This is a one-of-a-kind working art piece — forged in America from proven carbon steel, finished with hands-on textures and etching that tell a story of hammer, heat, and intent. For cooks who prize edge performance and a distinctly crafted presence on the board.
Paired with a single piece of stabilized wild cherry wood.
