Moss River Shichi Mai Chef 210mm

Forged in Maine by bladesmith, blacksmith, and teacher Nick Rossi, his latest chef knife features a house-made shichi mai (seven layer) blade clad in stacked layers of salvaged Maine wrought iron, 1084, and 15n20 carbon alloys, all surrounding an edge of CruForgeV. As expected of Nick's work the blade is built to use and use for everything. Thin at the edge, stiff along the spine, and tapering to a fine tip, this full-size, 210mm / 8.3" knife stands 54mm tall at the heel, perfect to become the go-to prep knife in any kitchen. The captivating and beautifully shaped handle is sculpted from green, dyed and stabilized Maine river drive maple that is fitted to a natural canvas micarta frame and capped with a carbon fiber collar. 

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The Story

At age 15, Nick Rossi was already working in the cutlery shop where he was first introduced to the world of custom knife making. In 2003 his work was featured in print. By 2006 Nick was teaching bladesmithing at the New England School of Metalwork. Now, and throughout, Nick has crafted function-first chef knives and kitchen cutlery at his Maine studio for working and home cooks alike. Forging his own damascus, sourcing classic, natural handle materials, and designing unique, simple and elegant blades for daily meal prep, Nick has developed a following and reputation on par with the best in the business, and we are honored to represent his work here on Eatingtools. 

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Blade length: 210mm / 8.3". Overall length: 350mm / 13.8". Blade width at choil: 3.3mm. Blade width 1" from tip: 2mm. Blade height at heel: 54mm. Weight: 8.1oz / 230g.
Blade: Shichi mai (seven layer) steel with CruForge V edge and cladding of 15n20, 1084, and salvaged Maine wrought iron. Handle: River drive maple with natural canvas micarta frame and carbon fiber collar.
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