Ebony Argentium Sujihiki 394mm

Forged by hand from AEB-L stainless steel, an impressive feat on its own, this blade is no ordinary product of the average bladesmith for morereasons than one, and Nick Anderson is surely no ordinary craftsperson. Extending forward from it’s user’s hand to present 394mm, or over 15″ of razor-sharp edge, this one-of-a-kind blade in sujihiki style, designed for long, precise slices of proteins, especially those from the sea, features extraordinary care and thoughtfulness in its creation. First forged to length and shape, the steel is then shaped through progressive belt grinding by Nick to producesuperb and dynamic convexity through the mid-height symmetrical bevels, and to create a long and steady full-distal taper along the spine which boasts three faceted planes that do not converge until it reaches the paper-thin tip. Then, below hammered texturing of the blade’s flats, the bevels receive a silky, hand-sanded satin finish and a razor sharp, whetstone-sharpened, near zero edge. In other words, the primary bevels with their pronounced convexity slim toward the edge to such a refined degree that a secondary bevel is nearly non-present. The blade’s complexity and beauty are matched by a long, elegant handle that offers comfort and control, whether parting a whole tuna or slicing scallop for a sashimi dinner. A stunning piece of black and white ebony is capped on each end by brushed and contoured plates of argentium silver, a form of this precious metal more pure than sterling and ideal for functional applications like this. One of the most demanding and rewarding builds of his career according to Nick of Nanda Knives, we can attest to this object having the ability to turn heads, and the authority to hold their gaze.