A stunning hand forged san mai Yanagiba style chef knife . The core is 1084 carbon steel and 15n20 steel as a cladding. There is also a thin layer of copper between layers . San mai is a Japanese sword making technique that allows for a hard steel core that stays sharp and the softer jacket either side allowing for some flexibility. Cumai is a name given to sanmai knives using copper

The octagonal handle is made from Arizona ironwood with copper and G10 spacers

The long thin blade is double beveled and perfect for protein slicing . Blade length is 220mm (8 1/2 inches) and its 36mm deep at the heel. overall length is 370 mm . the spine is 2.8 mm wide near the handle with a distal taper near the tip . Weight is about 185 gm nice balance

Please read the care instruction page before purchase, this is a carbon steel knife not stainless steel and needs a little extra love and care.

All chef knives come with complementary tins of Artisan’s son wood and metal conditioner.