Forged Santoku (8 in.) with Ironwood

Product Description for Forged Santoku (8 in.) with Ironwood

Maker: Andrew Meers, M.S. (click to see more by this maker)
Item num: 108677
*** This is handmade and one-of-a-kind ***
Blade length: 8.60 in.
Cutting edge length: 8.10 in.
Total length: 13.60 in.
Blade height (at heel): 2.17 in.
Blade thickness (near bolster): 0.13 in.
Blade thickness (at midpoint): 0.13 in.
Blade thickness (near tip): 0.04 in.
Item weight: 8.40 oz.
Blade: Hand forged 52100 carbon steel with a satin finish
Bolster: Black Micarta
Handle: Desert ironwood
Description: Mastersmith Andrew Meers is a talented knifemaker originally from Boston, where he studied under Mastersmith JD Smith. Andrew received his MFA in Blacksmithing/Metalsmithing at Southern Illinois University, Carbondale and received a BFA from Massachusetts College of Art and Design. A 2014 SNAG Early Career Artist Presenter, he is currently an instructor and resident artist at the Penland School of Arts and Crafts. Andrew won the Makers' Choice and Best of Show awards at the 2015 BladeGallery International Knife Show. A former Artist in Residence at The National Ornamental Metal Museum, he earned his Mastersmith certification from the American Bladesmithing Society in 2015. Andrew was the recipient of the B.R Hughes Award, given for the top piece submitted by a Mastersmith candidate. He is an artist that inspires many other knifemakers.
Like a Western chef's knife, the santoku is a multipurpose knife used for just about every cutting job in the kitchen. The name means “three virtues.” Depending on who you ask, this refers either to the three types of foods it works especially well with — vegetables, proteins, and fruit, or for the three types of cuts at which it excels: slicing, dicing, and chopping. Slightly shorter than the standard chef's knife, a santoku is very easy to maneuver — even in a smaller kitchen. There's plenty belly curve to enable rocking cuts, which enhances the knife's versatility. Whether slicing, chopping, mincing, or dicing, this comfortable knife will do it all.
Andrew hand forged the blade from 52100 carbon steel. Many knife makers and knife users include 52100 carbon steel among their favorite steels. 52100 takes on a superior cutting edge that just won't quit. The spine and choil are nicely rounded for comfort. This knife will make a perfect daily use workhouse knife whether in a professional kitchen or at home. Andrew's touchmark is in kanji on the left side of the blade.
The Japanese inspired octagonal handle is made from Arizona desert ironwood. Ironwood (Olneya tesota) is a rare wood that is only found in the valleys of the Sonoran Desert below 2,500 foot elevation. It is among the most desirable of exotic woods used for knives. The handle is secured using a large copper rivet. The ferrule is made from black Micarta. The ambidextrous handle is comfortable in a range of grips including a pinch grip. Like other knives, this knife should not be put in the dishwasher.
Excellent work throughout!


Availability: Not currently available