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. Version 2 adds blade length, a larger handle and some distance between the handle & blade for more of a slicer feel. Part full, part hidden tang with a trout finished blade.

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

• weight: 156 grams

• blade: 26C3 carbon steel, trout finish

• handle: Moroccan Thuya burl from mill that processes Aston Martin and Rolls Royce dashboards, stabilized blue smoke sycamore (gift from C. Buchanan) Jonesborough, TN, stabilized ash burl spacer