Japanese kitchen knives · Forest Blade
A blade that disappears into the work.
Eight shapes built around high-carbon steel, thin geometry and octagonal wa-handles. Ground thin behind the edge, finished by hand, and made for cooks who would rather feel the cut than think about the tool.
- Steel
- Aogami Super · Shirogami #2 · Ginsan
- Edge
- Roughly 15 degrees per side
- Handle
- Octagonal wa-handle · burned oak ferrule
A line study, not a photograph · staged product photography is still pending
The eight shapes
A small collection, deliberately.
Core knives do most of the work. Slicing knives are long and narrow for protein. Specialty shapes are built for push-cutting and fish butchery. Every page carries the steel, hardness, length, bevel and handle for that knife.
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The three cores
Steel is described, not decorated.
Aogami Super
High-carbon steel that takes a keen edge and holds it. Aogami Super appears in the gyuto and kiritsuke, finished with either a dark kurouchi forge scale or a polished migaki face. Wipe and dry after use.
Shirogami #2
A very fine, aggressive edge that restores quickly on a whetstone. Shirogami #2 is used for the nakiri and for the single-bevel yanagiba. It is carbon steel: dry it carefully and expect a patina.
Ginsan
A stainless core that behaves closer to carbon than soft stainless. Ginsan carries the santoku and sujihiki, where a busy kitchen benefits from a blade that forgives a damp board a little longer.
Collections
Three ways into the collection.
Start with the shape you reach for most, then follow the work. Each collection groups knives by what they are built to do, not by price or finish.
Core Knives
The shapes that do most of the work: gyuto, santoku, nakiri and the petty that never leaves the board.
Slicing Knives
Long, narrow blades for protein: sujihiki for clean portions, yanagiba for single-bevel draw cuts.
Specialty Knives
Purpose-built shapes: kiritsuke for push-cutting, deba for breaking down whole fish.
Thin geometry instead of thick geometry, an edge angle that can be restored at home, a handle that indexes without being gripped.
From the studio
Forest Blade is a small collection of Japanese kitchen knives built around high-carbon steel, thin geometry and octagonal wa-handles. The work is specific: a blade should pass through food with less effort than you expect, for years, with only a whetstone and a dry cloth to maintain it.
Read about Forest Blade