@hazenbergknives chefs knife /215mm / blackwood and spalted chestnut
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Koa Imperial Petty Chef | Eatingtools.com
At 5" (127mm) this handmade petty chef knife with differentially heat treated 1095 blade has Don Carlos Andrade's typically outstanding convex geometry and edge performance, inspired by his years in the kitchen. Dressed in gorgeous koa wood with simple, pin-less partial tang construction it is a simple, comfortable and versatile mid-size utility blade for the kitchen that will last generations. A handmade cloth-covered protective case is included. *The knife pictured on the bottom in the…
Kiridashi & Tools
#Repost @eatingtools with @repostapp ・・・ Sometimes the lines of a knife just make our heads turn. They may not be long lines, but this is definitely one of those knives. A 70mm paring knife from Bryan Raquin. #handmade #chefknife #cheflife #gourmet...
Blue Micarta Paring Knife | Eatingtools.com
Blue liners beneath antique micarta sets this piece apart as the only two-tone paring knife from Bryan Raquin to date. The three-layer San Mai used for the blade is handmade, using 145sc "super-clean" high carbon steel at the edge, and outer jackets made from 250+ year old wrought iron salvaged from a French cathedral. A one-of-a-kind knife for the kitchen with a 3.625" blade and 10,000 possible uses.
Amboyna Burl Nakiri 175mm | Eatingtools.com
A nakiri forged in W2 by James Oatley, wildly thin at the edge, S-grind geometry, and forge-finished flats with etched and polished bevels to reveal a wavy hamon. A truly exceptional knife from St. Leonards, Australia, James of Oatley Knives has a knack for creating tools that seem to speak another language. This vegetable chopper in gorgeous amboyna burl with an ebony bolster is no exception. Even the steel saya pin has stacked ebony and amboyna burl to match the knife and amboyna burl…
Blenheim Nakiri 150mm | Eatingtools.com
In the traditional profile of this Japanese vegetable knife, Blenheim Forge's nakiri is tall and thin with a 150mm / 5.9" edge designed for pushing downward through ingredients for fast and efficient cuts with no back and forth motion needed. Shaped from folded iron clad san mai with a Japanese Blue Paper carbon steel core, the blade is forged then ground on a stone wheel, and paired with a walnut handle and accented with a solid brass ferrule.