Damascus Chef's Knife (9") with Marble Carbon Fiber and Quilted Maple

Product Description for Damascus Chef's Knife (9") with Marble Carbon Fiber and Quilted Maple

Maker: Mardi Meshejian, J.S. (click to see more by this maker)
Item num: 101074
*** This is handmade and one-of-a-kind ***
Blade length: 9.00 in.
Cutting edge length: 8.75 in.
Total length: 14.25 in.
Blade height (at heel): 2.43 in.
Blade thickness (near bolster): 0.15 in.
Blade thickness (at midpoint): 0.06 in.
Blade thickness (near tip): 0.01 in.
Item weight: 8.20 oz.
Blade: Hand forged damascus, incorporating 1080 and 15n20 carbon steels
Bolster: Shibuichi
Handle: Marble carbon fiber with a quilted maple frame
Description: Journeyman bladesmith Mardi Meshejian is best known for his highly original art knives. Over the last few years, he has been building exceptional chef's knives and has been developing a reputation among chefs for absolutely top notch work.
This chef's knife, with its long, tall blade is a perfect choice as your primary knife in the kitchen. Whether slicing onions, chopping vegetables, or portioning meats, this Meshejian gyuto is a perfect go-to knife in the kitchen.
The 9 inch long blade was forged to shape from 1080 and 15N20 carbon steels. The pattern pattern is a nice mix of fine and bold. It is distal tapered for a perfect balance. Both the spine and choil are nicely rounded for a comfortable grip. A finger notch makes it easy to hold the knife in a pinch grip. The tall profile provides plenty of finger clearance over a cutting board.
The octagonal handle is inspired by Japansese hocho (chef's knives). It is made from a a combination of marble carbon fiber sides with a quilted maple frame. The results are stunning! The handle is secured using a green anodized titanium pin. A shibuichi ferrule is perfectly fit to the octagonal handle. Shibuichi means "one-fourth" in Japanese and indicates the standard formulation of one part silver to four parts copper. Until Japan's Meiji reforms (late 19th century), when swordsmiths began to make purely decorative objects instead of swords, shibuichi was used to ornament various fittings for katana. Like other knives, this chef's knife should not be put through the dishwasher. We recommend using camellia oil to help protect the blade and rejuvenate the handle.
This is a spectacular chef's knife and it is sure to become a high performing kitchen favorite!


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