PREORDER - please allow 8 weeks

Pablo Soto of NOMA has found his most used knives are a petty and a slicer. “Often, pettys are too small for detailed chopping or too short for slicing and slicers can be uncomfortably long during a busy service.” I designed this for his detailed work like scoring squid, very thin slicing of preserved fruits or carving and slicing duck breast. Part full, part hidden tang with trout finished blade.

• size: ~7 3/4” blade / ~13 3/4” overall / ~1 5/8” @ heel

• weight: ~160 grams

• blade: 26C3 carbon steel

• handle options:

  • 1. Pablo’s choice: black bolster with oak burl handle (2017 hurricane Irma, Atlanta)

  • 2. Bocote Gold: bocote, golden sycamore from Jonesborough TN & black spacer

  2. 3. Thuya Smoke: Moroccan Thuya burl from mill that processes Aston Martin & Rolls Royce dashboards, stabilized blue smoke sycamore from Jonesborough, TN, stabilized ash burl spacer

  3. 4. Maker’s Choice: Let me make the choice for you <3