Geometry
Thin geometry asks less of the cook. A blade that passes through food with less effort is also a blade that bruises less and steers less. The grind is the first decision, before finish or handle.
Blade study · line drawing shown while product photography is pending
Line study: thin geometry, dark forge finish, octagonal wa-handle.
Forest Blade · Japanese kitchen knives
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HandleOctagonal wa-handle
Quantity
The specification
Steel, hardness, blade length, spine thickness, bevel, finish, handle and weight are listed for the selected knife.
How it cuts
Thin behind the edge, calm in the hand.
Forest Blade knives are ground thin behind the edge and sharpened at roughly fifteen degrees per side, then finished on a fine stone. The finish is deliberately not mirror-polished: a little tooth bites tomato skin better than a mirror does.
Handle
Octagonal wa-handles in ho wood, walnut or ebony, each with a burned oak ferrule. Flat faces give you orientation; the light overall weight pushes balance forward into the cut.
Care
Carbon steels mark and patina with use. Rinse, wipe and dry completely after every session. End-grain wood is kindest to a fine edge. A whetstone in the 1000 to 3000 grit range covers almost everything.
Keep looking
Continue through the collection.
Core knives do the daily work. Slicing and specialty shapes are built for narrower jobs.