Chef's Knife/Nakiri (7-1/2 Inches) with Bloodwood

Product Description for Chef's Knife/Nakiri (7-1/2 Inches) with Bloodwood

Maker: Andrew Meers, M.S. (click to see more by this maker)
Item num: 102806
** This is handmade and one-of-a-kind **
Blade length: 8.20 in.
Cutting edge length: 7.50 in.
Total length: 12.80 in.
Blade height (at heel): 2.35 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.11 in.
Blade thickness (near tip): 0.11 in.
Item weight: 10.00 oz.
Blade: Hand forged 52100 carbon steel
Bolster: Black G-10
Handle: Bloodwood
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.
The nakiri is a traditional Japanese knife ideal for chopping fruit and vegetables. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers. Whether chopping onions, mincing garlic, or slicing tomatoes, this knife will be a perfect choice and this chef's knife is sure to become a kitchen favorite.
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. Forge finished (kurouchi) flats move into satin finished grinds. A convex grind assists to release sliced foods from sticking the side of the knife. The spine and choil are nicely rounded for comfort.
The octagonal handle is inspired by traditional Japanese knives. It provides a sure grip that remains comfortable across hours of use. The handle was hand built from bloodwood (Brosimum rubescens). A front spacer formed from black G10 adds nice contrast.
Exceptional work throughout!

Availability: Not currently available