San Mai Chef's Knife (8-3/4") with Sycamore and Shibuichi

Product Description for San Mai Chef's Knife (8-3/4") with Sycamore and Shibuichi

Maker: Mardi Meshejian, J.S. (click to see more by this maker)
Item num: 101076
*** This is handmade and one-of-a-kind ***
Blade length: 8.75 in.
Cutting edge length: 8.50 in.
Total length: 13.40 in.
Blade height (at heel): 2.31 in.
Blade thickness (near bolster): 0.10 in.
Blade thickness (at midpoint): 0.10 in.
Blade thickness (near tip): 0.04 in.
Item weight: 9.20 oz.
Blade: Handforged san mai made from alternating 1095 carbon steel and nickel
Bolster: Shibuichi
Handle: Stabilized sycamore octagonal handle
Description: Journeyman bladesmith Mardi Meshejian is best known for his highly original art knives. Over the last few years, he has been building exceptional chef's knives and has been developing a reputation among chefs for absolutely top notch work.
This chef's knife, with its long, tall blade is a perfect choice as your primary knife in the kitchen. Whether slicing onions, chopping vegetables, or portioning meats, this Meshejian gyuto is a perfect go-to knife in the kitchen.
The 8-3/4 inch long blade was forged to shape from Mardi's own san mai. This technique, borrowed from Japanese kitchen knives, combines two steels for superior edge holding and strength. The 1095 carbon steel core is surrounded by layers of 1095 carbon steel and nickel on each side. The nickel transition line is particularly dramatic. An oxidized finish provides an heirloom appearance that also helps prevent rust. The blade is distal tapered for a perfect balance. Both the spine and choil are nicely rounded for a comfortable grip. A finger notch makes it easy to hold the knife in a pinch grip. The tall profile provides plenty of finger clearance over a cutting board.
The ambidextrous octagonal handle is made from stabilized sycamore (Platanus occidentalis). Also often called lacewood, sycamore has very distinct ray flecks throughout the handle that gives it a unique appearance. A shibuichi ferrule is perfectly fit to the octagonal handle. Shibuichi means "one-fourth" in Japanese and indicates the standard formulation of one part silver to four parts copper. Until Japan's Meiji reforms (late 19th century), when swordsmiths began to make purely decorative objects instead of swords, shibuichi was used to ornament various fittings for katana. Like other knives, this chef's knife should not be put through the dishwasher. We recommend using camellia oil to help protect the blade and rejuvenate the handle.
This is a spectacular chef's knife and it is sure to become a high performing kitchen favorite!


Availability: Not currently available