Pablo Soto of NOMA has found his most used knives are a petty and a slicer. Quite 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. This is my latest for the unofficial series of collaborative chef designs, and first within my Performance line.

• size: 7 3/8” blade / 12” overall / 1/2” heel

• weight: 144 grams

• blade: 26C3 carbon steel

• handle: stabilized blue smoke maple (Gibson Guitars, Tennessee), copper