Hand forged mono steel gyuto made from 1.2419.05 carbon steel from Friedr. Lohman in Germany. Features a wide convex grind with a super-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is made from spalted maple and a thin, black G10 ferrule. Comes with a custom maple saya with a leashed copper pin. 1.2419.05 carbon steel is a special, low volume melt that is intended for the small market. Its name contains 100% German charm and its alloy contains a high carbon content at 1.3%, placing it in between Aogami 1 and Aogami Super while its 1.3% tungsten matches both Aogami 1 and 2. This tungsten, in combination with small amounts of Vanadium and Molybdenum, contribute to the formation of fine carbides that create a bitey cutting feel with great edge retention and toughness, without sacrificing sharpenability when heat treated appropriately. The blade features a walkschliff convex grind where the convexity widens as it leaves the medium-thin edge then tapers back down as it approaches the spine, putting the high point of the curve about 2/3rds up the blade from the edge. This creates a precise and smooth, low drag cutting feel with good release. The walkschliff grind pairs very nicely with the strong distal taper. Spalted maple is not a species of maple but is a common maple that has been allowed to enter into a state of controlled spalting (partial decay) where the fungus that has begun to break down the wood fibers creates high contrast and distinct lines between the pale cream tones and the tan and gray patches. When the spalting is halted at the correct time, the fine grain texture and overall integrity of the wood are not compromised. All aspects of this knife were meticulously forged, treated, ground, machined, worked, shaped and fit with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick's blade shapes and styles are inspired by his years as a fine-dining line cook that preceded his time spent in NYC as a bartender after earning a degree in Sustainable Agriculture from UCSC. After a weekend knife making class in 2016, Nick began making knives for friends and the eventual demand lead to returning to the Bay Area in 2022 to make knives full-time.We have been able to test a few of Nick's knives and were impressed not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of the knives. We are lucky to have Nick in our backyard and are proud to be able to introduce his work to our knife community.
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