Briskets beware!!! 333 mm forged, stainless steel slicer. Made from Sandvik 14c28n steel. Handle made out of peppermint burl and bog oak. Zero ground with a micro edge, forged distal taper. Measurments: Edge length: 333 mm Height at heel: 60 mm Spine thickness: 4 mm Balance point: 2 cm in front of makers mark Weight: 311 g Handle length: 160…
180 mm stock removal cleaver in 1.2419, carbon steel alloyed with tungsten. Heat treated to 65 HRC for great edge retention. Full tang construction with a handle made from some mystery wood and brass pins. Nail flexing thin edge, zero ground with convexed shoulders. Measurments: Edge length: 180 mm Height at heel: 74 mm Spine thickness: 2,2 mm Balance point:…
Forged 178 mm k-tip gyuto in 1.2519 carbon steel. Heat treated to 65 HRC. WA handle made from burnt oak and with a pine dowel, 113 mm handle length. Nail flexing thin but with sturdiness of a workhorse! The hefty taper makes the knife versatile and gives it a great feedback on the cutting board. Measurments: Edge length: 180 mm…
Forged 180 mm gyuto in 1.2519 carbon steel. Heat treated to 65 HRC. Thin behind the edge with a blended S-grind. WA handle made from burnt oak and with a pine dowel, 113 mm handle length. A great knife for everyday tasks in the kitchen! The hefty taper makes the knife sturdy and has a great feedback for chopping at…
255 wa gyuto forged from Sandvik 14c28n stainless steel with a nashiji (polished forged surface). Heat treated to 64 HRC. Ebony ferrule with natural beech handle, total handle length is 145 mm. I would describe this knife as a thin workhorse. It has it's length and height and do most tasks in the kitchen, good weight that gives great feedback…
Forged 150 mm santoku in stainless Sandvik 14c28n steel with a nashiji (polished forged surface). Heat treated to 64 HRC. Thin behind the edge. WA handle made from burnt oak and with a pine dowel, 110 mm handle length. Santoku is one of my favourite knife model in the kitchen. The first japanese knife I bought was a santoku and…
Revival of the classic Swedish farmers cap with a translucent tiltable screen AND my logo on it. You are suposed to tilt it upwards like me or you will look like a model train enthusiast One size fits all -Shipping is included with purchases within Sweden -Shipping outside Sweden is 24 SEK Price is excl. 25% VAT that will be…
This is a collaboration between the very talanted wood carver Molly Sjöstam and me. Our idea was to create a knife where Sweden meets Japan. A gyuto with kurochi (forge surface) and low contrasted damascus made by me, harmonized with the beautiful carved flame birch octagonal handle by Molly. This project has taken us 6 months to finish. We shared…
180 mm go-mai gyuto with 1.2419 core steel and nickel and wrought-iron cladding. Heat treated to 65-66 HRC. 1.2419 is one of my favorite steels as the edge retention is very good and it takes a keen edge. Brushed, scorched oak-handle. The price is discounted due to welding issue at the spine. The blade will develope a patina and get…
Forged 165 mm Santoku in 1.2519 carbon steel alloyed with tungsten, heat treated to 64 HRC. The tungsten and high HRC contributes to a very good edge retention. Ground thin behind the edge for good cutting properties with a S-grind. Hefty taper with more meat to the heel but very thin from the belly to the tip. The handle is…
Cleaver (Not a meat cleaver) in AEB-L, stainless steel with forged geometry. Heat treated to 64-65 HRC. Ground thin behind the edge with covexed shoulders for good cutting properties. Nashiji-finish (forged polished). The handle is made from stippled, anodized aluminium in champagne to contrast the nashiji finish. Black plastic end and front-caps. Flat edge profile with a small radius to…
180 mm mini-cleaver (for cutting veggies, this is not a meat cleaver) in 1.2419 carbon steel alloyed with tungsten, heat treated to 65 HRC. The tungsten and high HRC contributes to a very good edge retention. The blade is ground very thin behind the edge for good cutting properties. The blade will develope a patina and get it’s own characteristics…