A stunning hand forged san mai chef knife . The core is 26C3 “spicy white” carbon steel and layer wrought iron from an old wagon wheel has been used as a cladding. There is also a thin layer of nickel between the 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.

Uddeholm 26C3 is a very high carbon steel with closely controlled alloy content and low impurities. Originally developed for making scalpels and razorblades, it has very fine grain structure and the highest potential for sharpness.

The octagonal hidden tang handle is made from western myall timber with stainless steel and G10 spacers

Blade length is 180 mm ( 7 inches) and its 49 mm deep at the heel. Overall length is 320 mm . Spine width is 3.4 mm at the heel with a distal taper to less than 1mm near the tip . Handle is 130 mm long 18-22 mm wide and 22 to 26 mm tall . Nicely balanced and 180gm

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 knives come with complementary tin of DBK Knife Wax , a blend of and food grade paraffin oil and pure bees wax , to help keep the handle and steel in good condition.