Koi Utility Knife Hammered - Black Handle

Koi Utility Knife Hammered - Black HandleThe utility is like a all purpose but a tad smaller and shorter than the chefs knife. It loves cutting carrots, onions etc but can also glide through strawberries, herbs etc. While the utility was not my favourite when we begun the design process is has become one of the most used knives in our kitchen. Specs Blade Length: 185mm (~7 inches) Blade Height: 35mm (1. 37 inches) Spine Width: 1. 9 2. 1mm (. 08 inch) Full Length: 315mm (12 inches) Weight:

The utility is like a all purpose but a tad smaller and shorter than the chefs knife. It loves cutting carrots, onions etc but can also glide through strawberries, herbs etc. While the utility was not my favourite when we begun the design process is has become one of the most used knives in our kitchen.

Specs

Blade Length: 185mm (~7 inches) | Blade Height: 35mm (1.37 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 315mm (12 inches) | Weight: 180 grams (6.34 oz)

Blade - 3 Steps to Blade Perfection

Our three step approach to marry art with functionality. Slice, Slide & Separate.


Step 1 - Slice

The edge of the knife (part 1) is the core of the blade. This is the hardest steel section with a sharp 15 degree angle to allow it to effortlessly slice into whatever is being cut, chopped or sliced. For knives we are using VG10 which helps retain the hard edge for long periods.

Step 2 - Slide

Section two is 33 layer steel (each side - 66 in total (67 when you add the core)) which allows the ingredient which has been sliced to slide through on it's journey to the table. The shiny layer is created with a small addition of nickel which allows the holder to observe the layering effect and the wonder of multiplayer steel.

Step 3 - Separate

As we approach the top of the blade (the spine) we start to add hammered ripples (created in a mold). This section creates air pockets which helps separate the ingredient being sliced from the knife.