Integral Damascus Ajikiri Deba, 5-1/4 in with Bubinga -- Left Handed

Product Description for Integral Damascus Ajikiri Deba, 5-1/4 in with Bubinga -- Left Handed

Maker: C. Luis Pina (click to see more by this maker)
Item num: 97338
*** This is handmade and one-of-a-kind ***
Blade length: 5.25 in.
Cutting edge length: 5.25 in.
Total length: 10.25 in.
Blade height (at heel): 1.65 in.
Blade thickness (near bolster): 0.15 in.
Blade thickness (at midpoint): 0.13 in.
Blade thickness (near tip): 0.08 in.
Item weight: 6.40 oz.
Shipment weight: 7.2 oz.
Blade: Laddered Ws pattern damascus hand forged from 1080 and 15N20 carbon steels
Bolster: Integral damascus
Handle: Presentation grade stabilized bubinga
Description: Washington knifemaker, C. Luis Pina, is an exceptional bladesmith and specializes in kitchen knives. He apprenticed under Mastersmith David Lisch. David's eye for design clearly shines through Luis' work on this tremendous left handed slicing knife. Additionally, Luis' past career as a chef provides him with a unique understanding of chef's knives.
Luis nicely captured the essence of the Japanese ajikiri deba when he made this knife. Ajikiri Deba are shorter in length than other deba. This single bevel knife is named for the horse mackerel, "aji", that it is traditionally used to cut. Ajikiri are ideal for deboning meat and small fish and are used for many other general purpose cutting tasks - from cutting chicken and pork to beef. They can be used for detailed cutting jobs that would be performed by a paring knife in the Western kitchen. The heaviness and thickness allows for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish. This high performance ajikiri will be a joy to use.
This knife is designed for left-handed use. The left side features a bevel, while the right side is hollow ground. This blade shape ensures food release for delicate meats and fish.
Luis forged this integral knife beginning with 1080 and 15N20 carbon steels. The fine patterned damascus is immediately captivating and draws attention for closer examination. Because this knife is forged from carbon steels, we recommend camellia oil to avoid rust and oxidation. By forging closely to shape, he ensures optimal grain structure for a keen, long lasting edge.
The handle is formed from stabilized presentation grade bubinga. It is nicely carved for a sure, comfortable grip. This stabilized wood will hold up beautifully to the hard demands of either a professional or home kitchen. Thin black G10 and cupronickel spacers assist the handle to adjust to temperature and humidity changes in the kitchen.
The bolster is fully integral to the blade, with the damascus pattern moving seamlessly from bolster to blade. This technique has superior structural integrity and requires a particularly talented smith.
Exceptional work throughout!

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