Koa Honyaki Sujihiki 201mm

In W2 carbon steel with a silky, clay-induced hamon line, this elegant sujihiki was hand-forged in the New Hampshire studio of bladesmith Emiliano Carrillo. Especially lightweight and lively in the hand, the 201mm / 7.9" edge is hard, sharp, and thin, while maintaining ample material and strength to avoid feeling delicate in any way; a beautifully balanced and functional design that will prepare dishes in the kitchen and serve at the table with equal zeal. Emiliano's outstanding fit and finish is evident from the hand sanded, satin-finished convex blade bevels, to the rounded and polished spine and choil, and back through a handle softly sculpted from koa wood with a contoured ferrule of buffalo horn and spacer of silver.

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The Story

In the early days, Emiliano Carrillo, New Hampshire-based blacksmith and bladesmith, learned to make bloomery iron and carbon steels from base elements collected from the Earth, crafting a furnace from clay, peat moss, and sand in which to combine his ingredients. Focusing on historical reproductions of ancient tools such as swords and spears, reverse engineering their every detail, Emiliano developed a deep, holistic, 'bone-knowing' knowledge of the processes and methods that most inspire him. Now, with the desire to craft functional objects which will be both coveted and used and appreciated daily by their owners, Emiliano's time, in addition to teaching, is dedicated in a large way to the creation of chef knives, each developed using the same historical principals and techniques learned through the years. From modern pattern-welded steels, to house-made tamahagne and oroshigane, and locally reclaimed handle materials, each knife is a work of culinary art.

Browse more work by this maker:
Blade: 201mm / 7.9". Overall length: 330mm / 13". Blade width at heel: 2.7mm. Blade width 1" from the tip: 1.5mm. Blade height at heel: 43mm. Weight: 3.4oz / 96g.
Blade: W2 carbon steel with clayed hamon. Handle: Koa, water buffalo horn, and silver.
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