Blade: 7 inch hand forged 80crv2 carbon steel

Handle: dyed and stabilized masur birch with linen micarta liner and pins.

This slicer was inspired by the tanto that samurai used to carry. The blade is thick at the spine but tapers down to a nice sharp cutting edge. This slicer is not meant to be like a nakiri for slicing paper thin slices of carrots or other hard vegetables. It was built for more or less a single purpose, and that. is to slice various proteins.

Blade: 5 inch hand forged 80CRV2 carbon steel with hand sanded satin finish.

Heel: 1 ½ inch tall.

Handle: Dyed and stabilized black ash burl, faux turqoise, and dried wild flower end cap.

This kitchen work horse is slightly more weighted than your typical knife of the same size and the handle fits larger hands the best.

Blade: 9 inch hand forged 80CRV2 carbon steel with hand sanded satin finish

Heel: 2 ½ inch tall

Handle: spalted maple and stag antler

Blade: 8 inch hand forged 80CRV2 carbon steel with hand sanded satin finish.

Heel: 2 inch tall

Handle: Jade G10, micarta spacers, dyed and stabilized buckeye burl