Honyaki Utility/Slicer (5-1/2 in) with Bog Oak and Coral - Carbon

Product Description for Honyaki Utility/Slicer (5-1/2 in) with Bog Oak and Coral - Carbon

Maker: Francisco Vaz (click to see more by this maker)
Item num: 107266
*** This is handmade and one-of-a-kind ***
Blade length: 5.90 in.
Cutting edge length: 5.50 in.
Total length: 10.50 in.
Blade height (at heel): 1.40 in.
Blade thickness (near bolster): 0.09 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.06 in.
Item weight: 3.60 oz.
Shipment weight: 11.6 oz.
Blade: Honyaki 1095 carbon steel
Bolster: Stabilized ancient bog oak
Handle: Stabilized ancient bog oak with black G-10 and fossil reef coral spacers
Description: A utility knife is between a chef’s knife and a paring knife. This makes it perfect for a multitude of small tasks where more precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables. Some cooks like to use it in their hand, too—almost like a large paring knife. Others like its smaller size as an alternative to the chef’s knife. Utility knives are sometimes called sandwich knives because they work well on almost everything that goes into a sandwich—from thin-skinned vegetables such as tomatoes, to meats and cheeses.
Francisco Vaz lives in Rio Grande, Brazil. He has been making knives since 2017 and is a master of chef's knives. Each knife that he creates is a handmade, high performance work of art. He grinds all of his knives by hand without the use of jigs and believes heavily in making his knives by hand.
The hand forged 1095 carbon steel blade features a differential heat treatment. Borrowing from the world of Japanese swords, Vaz coated the spine with clay prior to heat treatment. The clay acts as a heat sink, keeping the spine softer and supportive, while allowing the edge to be exceptionally hard. The undulating heat treatment line seen in the blade is called a hamon. The flat ground blade will effortlessly slice through foods. It has just enough of a of an arc to work well with a rocking chop. At 1-1/2 inches tall, there is just enough space for working over a cutting board. The blade is impressively lightweight, making it comfortable, even after hours of use. Both the spine and choil are nicely rounded.
The octagonal Japanese-inspired "Wa" style handle is ambidextrous. Stabilized ancient bog oak is combined with black G-10 and fossil coral spacers. The certified bog oak was buried in a Nordic peat bog 1300 years prior to being recovered for this handle. The extremely low oxygen conditions of the bog protect the wood from normal decay, while the underlying peat provides acidic conditions where iron salts and other minerals react with tannins in the wood, gradually giving it a distinct dark brown to almost black color. The stabilized blue coral is very dramatic.
Because this knife is made from carbon steel, we recommend using camellia oil to avoid rust and oxidation. Like other kitchen knives, this knife should not be put in a dishwasher.
Francisco Vaz chef's knives are tremendous high performance knife in the kitchen. This utility knife is sure to become a kitchen favorite.


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