Santoku • 170 mm • 3 layers stainless warikomi • aogami super • Octagonal fumed oak handle • double bevel

Funayuki, also known as fisherman's knife. The Blenheim stainless clad series is constructed out of 2 stainless outer layers and a core of Japanese aogami super steel. This layered steel is known in Japan as a san mai ( 3 layers ) construction. The thin blade is grinded very thinly and joins comfortably with concave handle. The whole knife is perfectly finished. This large concave octagonal walnut handle provides a lot of grip and control, so you won't get tired while cutting your mise en place. The wooden handle does not become slippery during use and will also quickly adapts to temperature of your hand, which is very comfortable.

Characteristics of the handmade Blenheim series:

The raw blade of the Blenheim series immediately stands out in you kitchen or knife roll. After grinding and polishing the blade, the carbon steel is dipped in an etching bath, which reveals the structure of the steel. The kurouichi finish ensures a dark blade, which also protects the blade from oxidation. Blenheim relies on Japanese aogami super because it is known for its long-lasting sharpness, easy to resharpen and the correct retention of the steel. Thanks to the thin grinding of the blade on the kaiten toshi, the blade has all the characteristics of a Japanese thin-ground profile, which is not only razor-sharp, but also offers little resistance while cutting. Less resistance ensures more cutting convenience. The combination of handle, weight, balance and the extremely thin and sharp cutting surface give tremendous comfort during all cutting tasks in your kitchen.

Elwin de Veld about Blenheim knives:

The train to London is easily taken. Boarding in The Hague is practically at my doorstep and you will be in the center of London within half a day. Blenheim Forge is on the outskirts of London in Peckham Grove. Hidden under the pillars of the train arches you enter the workshop through a small door. First there are two large grinding machines (Kaiten toshis) in front of the entrance, where you actually swing in between. The workshop is simple, cold (or warm .. depends on which season you visit) and smells like steel dust. Delicious. The boys from Blenheim, Jo, James & Rich are self-taught. Trial and error, has led to where they are today: perfect craftsmanship, fine tuning the process with an eye for detail and resulting in beautiful knives.

"A good knife will, indeed, transform the way you cook."