One of my favorite blades is the elegantly slender sujihiki slicing knife. Coming from a blacksmith background, I am highly attracted to the forging process and the risk/rewards of making my own stainless clad laminated blade materials. Given its length, the material has much more opportunity to fail during the fusing and forging process, making this piece a particularly rewarding challenge to pull off. This knife has the length and thinness to slice effortlessly through your protein of choice. I made the blade by fusing and forging stainless steel over my favorite carbon steel. The mysterious smokey effect is brought to light during the etching process after the blade is painstakingly finished by hand - and where the name for this blade comes from, Japanese for cloud is “kumo”. The part hidden/part full tang handle is dressed in local sycamore (from friend and neighbor Curtis Buchanan’s seat stash) and some local redbud from a friend with a micarta spacer.

• size: 10 1/2” blade / 16 1/16” overall / 1 9/16” heel

• weight: 200 grams

• blade: shop made stainless clad san mai with 26C23 carbon steel core, hand finish

• handle: stabilized redbud & sycamore (Jonesborough, TN), micarta spacer and hardware