A piece of functional art you can use in your kitchen.
"Shichi-mai" means "7 layered" - so while the cutting edge is made of 52100, the cladding is made of stainless steel, with a thin layer of 52100 diffusing into it.
The last 2 layers are thin nickel that separates the core steel from the cladding.
I sculpted the handle to fit your hand perfectly, with angled facets that present the different patterns of the materials I used to craft it.
Blade Steel: 52100 Core, 410 Stainless Cladding with 52100 & pure nickel shims (cryo frozen & 3x tempered to 62HRc)
Blade Size: 52mm tall at the heel, with a 240mm cutting edge
Handle: Stabilized Blue Maple Burl, Brass-Infused Carbon Fiber
Knife Weight: 235.7grams
*Prices are in USD
*Handles are waterproof. Hand wash only, with soap and a soft sponge. Do not scrub the knife with any kind of abrasive sponge.
*This is a general prep knife with a fine edge primarily used to cut soft ingredients, cartilage, and even small bone with care. Do not cleave it through large bone or frozen meat/ingredients.
*52100 is a high-carbon steel and could rust if left in moisture for long periods of time. Keep blade dry when not in use. Food grade mineral oil can be used to protect the blade from moisture.