San Mai Sujihiki 270mm

San Mai steel made by blacksmith and designer Bryan Raquin is forged to create this 270mm (10") sujihiki, one of a trio of the first full size chef knives made at Bryan's shop in central France. The jackets, or outer layers of the 3-layer san mai, are XC10 carbon steel containing .1% carbon, with 145sc 'super clear' steel containing 1.45% carbon used for the edge. Partial tang construction produces a light and fast tool with a balance point about 1.5" forward from the handle, with the tang going a bit over 3.5" into the burnt oak wood handle. The natural, light and textured feel of the burnt oak adds a wonderful quality to this wonderful knife. 

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The Story

Much of Bryan Raquin's inspiration comes from Japanese blacksmithing as is evident in this gyuto style san mai chef knife. Forging by hand in his workshop in the Auvergne region of France, a 280 year old wood barn, Bryan puts functionality first and foremost. His aesthetic style is unique and beautiful, yet little more than a byproduct of his striving to make ultimate cutting tools. Using steel and iron salvaged from 300 year old French cathedrals and wood such as this oak sourced from forests in central France, Bryan works hard to maintain a natural and inspired knife, and we think he's done that quite well.  

Browse more work by this maker:
270mm (10.63") blade, 16" overall
3-layer san mai steel (145sc edge, XC10 jackets) hardened to 63-64 HRC, burnt oak wood handle
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San Mai Sujihiki 270mm

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