One of the final prototype blades from the culinary project, this knife was intended as an agile protein slicer. The proportions are similar to a small yanagiba. It sits lightly in the hand and keeps the weight slightly forward on the cutting edge.
The construction is muku and the double bevel cross-section works in either hand. The blade has a slight koba edge to add some strength but the main use should be for slicing. The acute angle and hard temper will hold a keen edge if well cared for.
The friction fit handle was hand carved from a piece of two-tone Ocean Spray ironwood and has some lovely surface texture and live edge areas. Ocean Spray grows locally on Vancouver Island and is a very hard and dense wood with warm tones. The handle is finished with 100% pure tung oil. The blade is about 7.5″ long and the overall length is just over 12″.
Material: Reclaimed rasp steel, Ocean Spray iron wood
This piece is in a private collection in California.