Description
Here’s a kitchen knife inspired by the Japanese Bunka style, with my own twist added.
The blade is hand-forged from high carbon steel (80CrV2), and the handle is made from bog oak, which is several thousand years old. Bog oak comes from trees that have been submerged underwater for centuries, preserved in an oxygen-poor environment. The bevel has a slightly convex grind.
The theme of this knife is facets, and I’ve tried to integrate them as much as possible. I’ve always been a big fan of facets. Not only do they reflect light in a visually appealing way, but they are also incredibly ergonomic. The facets provide an excellent grip, making the knife feel great in the hand.
Since the knife is made from carbon steel, there is a risk of surface rust if the blade is not kept dry. This can easily be avoided by simply wiping the blade after use. Carbon steel is a “living” material, so it’s likely that a light patina will develop over time, especially if you cut vegetables with high acidity. Many people find this patina beautiful and see it as something that adds character to the knife.
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