This is a utility paring knife with a blade shape based on the Japanese Ajikiri. The shape allows the knife to cut meat and vegetables much thicker than a conventional paring knife. The knife weighs 3.4 ounces. The blade and handle angles allow push cuts over a cutting board without your knuckles banging the board. The knife is 8 1/2 inches long, with a 3 3/4 inch by 1 5/8 inch blade that is 1/16 inches thick. The edge has been ground to 0.005", is 0.02" 1/4" above the edge and 0.03" 1/2" above the edge. The handle is made from bookmatched red oak and has two brass corby bolts. The blade is hand made in my shop of 100MnCrV4 high carbon tool steel that has chromium, tungsten, and vanadium added for high toughness and strength. I heat treated the blade in my industrial furnace and tempered it to Rc 63-64, a higher hardness usually found only in high end Japanese knives.
Care: Wash in warm soapy water. Promptly rinse and dry. Do not soak. Not Dishwasher Safe.
I have this knife on-hand and will ship within 2 business days.
Made in CREEDMOOR, NC
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