As much as we love our classic Santoku with its tried and tested English Walnut and Copper handle, we thought it was time to spice up this iconic knife and have let the handle-making department run wild with a limited run of a new design. The shape is inspired by the hexagonal handles that Rich has been using on his forged integral range blades. For the timber, we’ve used the last of a beautiful board of Rippled Maple we were lucky enough to track down earlier in the year. This very hard timber features a tight ‘ripple,’ giving it an almost holographic, three-dimensional shimmer known in the wood world as chatoyance.
As always, the blades are forged from our trusty folded Iron-clad Blue Paper Steel. This laminate, which we have been working with for over ten years, holds a great edge and is exceptionally easy to sharpen.
Alongside this batch of Santokus, we have also forged a few of our four-piece Classic Range sets: Santoku, Nakiri, Petty and Gyuto. This combination is designed to cover all your kitchen needs, from vegetable prep to slicing meat and fish, and intricate off-board work. These sets come housed in a hand-stitched leather roll handmade in Deptford by leatherworker Harry Owen. Made from a single piece of milled Italian leather and stitched with Fil au Chinois Lin a Cable, the roll is hand stitched and with beeswax burnished edges.
Dimensions
*Blade length – 175mm
*Overall length – 310mm
*Blade thickness at the spine – 3mm at the handle
Materials
*Blade – Japanese Blue Paper steel core with folded Iron cladding
*Handle – Rippled Maple handle with a solid brass ferrule and pin
Price
*Santoku – £320
*Set of 4 – £1300
*Ready for shipping.
The fourth blade of Ricardo’s 2024 special collection of knives. These robust knives are designed for boning poultry but lend themselves to a multitude of tasks. The thick spine and steeper bevels make the edge perfect for cutting around bones, and through crustacean shells and cartilage. A finer, narrow tip adds an extra layer of versatility to this knife and is perfect for more intricate tasks such as jointing or boning poultry.
The blade features a diamond integral bolster which is forged using our largest hammer and a closed-die forging technique to create a unique, crisp transition between the blade and handle.This unusual detail offers a comfortable pinch grip and serves as the focal point in the design. From the bolster, the blades are forged out using a fullering or rounded die to create a subtle, natural texture across the blade. This texture provides excellent food release, as the uneven surface reduces contact with food, allowing it to fall away from the blade effortlessly. The blackened finish of the blade is achieved through careful management of temperature and atmospheric conditions during the heat treatment process. This stealthy look offers a durable finish that provides good corrosion resistance and easy maintenance.
The handles are made from 5000-year-old Bog Oak and are shaped with a hexagonal cross-section, following the contours of the blade and bolster. The seamless transition between the timber and steel completes the design, offering a comfortable and positive grip.
The blade is laminated in-house using a traditional Japanese three-layer construction: soft iron cladding with a thin layer of nickel protecting the Blenheim Black core, providing the cutting edge. Blenheim Black is a special alloy made specifically for us, with a composition similar to the legendary Aogami super, allowing easy sharpening to a razor edge with great edge retention and wear resistance.
Dimensions
*Blade length – 150mm
*Overall length – 270mm
*Blade thickness at the spine – 6mm tapering to 3mm
*Blade Depth – 50mm
Materials
*Blade – Blenheim Black, Iron and nickel
*Handle – Bog Oak
Price
*Honesuki – £450
*Ready for shipping.
Arch 228-229, Blenheim Grove, London SE15 4QL
