Damascus San Mai Chef Knife (7.1 in) with Poplar

Product Description for Damascus San Mai Chef Knife (7.1 in) with Poplar

Maker: Joe Edson (click to see more by this maker)
Item num: 98982
*** This is handmade and one-of-a-kind ***
Blade length: 7.20 in.
Cutting edge length: 7.10 in.
Total length: 12.25 in.
Blade height (at heel): 1.90 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.06 in.
Item weight: 4.40 oz.
Shipment weight: 9 oz.
Blade: San mai blade forged from Shirogami 2 carbon steel set between many layers of damascus forged from carbon steels
Handle: Stabilized poplar with reconstituted stone spacers
Description: Oregon bladesmith Joe Edson specializes in straight razors and kitchen knives. As such, it's not surprising that his high performing chef's knives are razor sharp!
This is the place to start your carbon steel knife collection. This custom chef's knife by Joe Edson is a perfect 'go to' knife. It's used for all-around food preparation. Inspired by the Japanese gyuto, it has less curve than a Western chef's knife, which means it contacts the cutting board along more of its length, so more food is cut per slice. The Damascus San Mai Chef's Knife has a gentle roll off the tip compared to the large roll of a Western style knife, so it needs to be lifted less, making cutting more efficient. Once you try one of Edson's knives, you'll wonder what you ever did without it.
Joe began by creating a bar of san mai damascus steel. Hitachi Shirogami 2 (white steel) steel is tremendously high performing, with an extremely keen edge. 22 layers of carbon steel damascus surround the white steel core. The top of the blade is forge finished. It is flat ground nice and thin behind the edge, providing great food release and clean slicing.
The handle combines stabilized poplar with reconstituted stone. The combination is extremely engaging! It is contoured for a secure, comfortable grip. The handle is so comfortable, you won't want to put this one down.


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