Damascus SLD Petty Knife - Fruit - 5-1/3 in. (135mm) with Curly Koa

Product Description for Damascus SLD Petty Knife - Fruit - 5-1/3 in. (135mm) with Curly Koa

Maker: Daniel O'Malley (click to see more by this maker)
Item num: 95583
*** This is handmade and one-of-a-kind ***
Blade length: 5.30 in.
Total length: 9.50 in.
Blade height (at heel): 1.15 in.
Blade thickness (near bolster): 0.07 in.
Blade thickness (at midpoint): 0.06 in.
Blade thickness (near tip): 0.02 in.
Item weight: 3.20 oz.
Shipment weight: 6.6 oz.
Blade: SLD stainless steel forge welded between stainless suminagashi (damascus), tempered to Hrc 64
Bolster: Stainless steel
Handle: Stabilized koa wood set on a full tang
Description: This one-of-a-kind knife is a collaboration between bladesmiths Kazuomi Yamamoto (Yoshikane) and Daniel O'Malley. During one of his visits in Japan, Mr. O'Malley met with Yamamoto-san to discuss the possibility of working on a series of collaborative knives. Yamamoto would forge and finish the blade. Mr. O'Malley would finish the knife with deluxe handles better fit for the Western market.
This utility knife is a perfect choice for detail tasks. It is a good middle ground between a slicing knife and a paring knife and is a good choice when slicing tomatoes or chopping garlic. The slender blade combines control and precision.
The beauty of the SLD line by Yoshikane is matched only by its performance. Each knife is meticulously hand forged to create a lasting work of functional art. These knives have quickly become a favorite at Epicurean Edge -- both for their feel and balance, as well as exceptional edge holding and performance.
The two tone blade is produced by two different etching processes creating a dramatic high contrast between the Kiriba (blade bevel) and the flat of the blade. This creates a smooth surface for the blade to slide through material and a subtly uneven surface to help release foods being sliced. The blades are comprised of a hard inner SLD stainless steel core clad in stainless steel damascus (suminagashi).
The handle was made by Daniel O'Malley using stabilized koa wood. The high contrast, striped grain of the koa wood nicely complements the damascus. By using stabilized wood, Mr. O'Malley ensures that the handle will hold up extremely well to the demanding environment of a professional chef's kitchen. Stainless steel rivets surround a central mosaic pin. It is nicely carved to swell toward the front of the handle, move into a slimmer waist and finally to swell again at the beak at the end of the handle. The knife has perfect balance and feels exceptional in the hand.


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