101-Layer Nakiri 170mm

Forged from Nick Anger's homemade 101-layer damascus consisting of 1080 and 15n20 carbon steels, this 170mm (6.7") nakiri is light, thin behind the edge and extremely comfortable in the hand, primed for hours of enjoyable vegetable processing. With Nick's recognizable integral construction, the elegantly shaped bolster flows seamlessly into a black G10 spacer, followed by a strip of stabilized olive burl, a section of an unknown stabilized wood with beautiful grain, more olive burl, and a longer section of the unknown wood. A balance point just at the heel of the blade and a rounded, smooth handle make this gorgeous piece a true pleasure to use. 

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The Story

Nick Anger creates stunning, one-of-a-kind chef knives at his one-man shop in the US state of Vermont. Nick's ability to create endlessly unique and always eye-catching profiles is rivaled only by his penchant for uncompromised edge performance, achieved through a tightly controlled heat treatment, quenching and tempering process which he has honed for the steels and incredible damascus patterns he creates. Experimentation and boundary-pushing techniques are hallmarks of Nick's approach to his craft. We are proud to represent Nick's work at Eatingtools. 

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Blade length: 170mm / 6.7". Overall length: 12.5". Blade spine width 1" in front of heel: 2mm. Blade height at heel: 58mm. Weight: 6.8oz / 192.
Blade: 101-layer carbon damascus containing 1080 & 15n20. Handle: Unknown stabilized wood, black G10 & olive burl.
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