I call this my Western style Kiritsuke. The blade shape is inspired by a traditional Japanese kiritsuke. I pull in a western style chef knife with the curved heel of the blade and with the curved sections in the handle. I believe this brings in the best aspects of both styles. The blade is ground with an “S-Grind” which adds a shallow hollow to all but within 1/2” of the edge. This gives amazing cutting performance and superior food release.
Ladder/basket weave damascus billet made by Salem Straub and turned into a beautiful blade by me. Salem is one of the best in the business with damascus and chefs knives.
The blade is 9” long with an overall length of 14.5 inches.
The handle is made of stabilized ancient bog oak that is carbon dated to over 6500 years old. The teal spacer is made of stabilized mammoth molar and is truly one of a kind.
I call this my Western style Kiritsuke. The blade shape is inspired by a traditional Japanese kiritsuke. I pull in a western style chef knife with the curved heel of the blade and with the curved sections in the handle. I believe this brings in the best aspects of both styles. The blade is ground with an “S-Grind” which adds a shallow hollow to all but within 1/2” of the edge. This gives amazing cutting performance and superior food release.
Ladder/basket weave damascus billet made by Salem Straub and turned into a beautiful blade by me. Salem is one of the best in the business with damascus and chefs knives.
The blade is 9” long with an overall length of 14.5 inches.
The handle is made of stabilized ancient bog oak that is carbon dated to over 6500 years old. The teal spacer is made of stabilized mammoth molar and is truly one of a kind.
