Deeply quilted Acacia wood adorns this Full-Tang Cheffie.
The Migaki finished blade features a decorative flame-tempered spine.
The blade is 315mm Overall.
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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The Carolina Shucker
Designed to be the best all-species, all-technique, Oyster Knife
As always with a Bohler N690 stainless blade, here with the machine ground finish.
The handle is purple-dyed Hempwood. A fantastic material from a zero-waste producer.
Alma Knife Co 🧶 🍽️ 🔪🔪🔪 #culinarysky
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Bocote is a beautiful hardwood from Chiapas & Campeche in Mexico. It’s a bit denser than a hard maple and smells like dill-pickles when you’re sanding it.
The blade is the Alma Knife Co “Carolina Shucker” in and etched/stonewashed finish.
Alma Knife Co 🧶 🍽️ 🔪🔪🔪 #culinarysky
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As sustainable as it is practical & beautiful. This is Hemp. Made from offcut material from a midwestern subfloor mill it’s mixed with a dye/resin and pressed.
The blade is the Alma Knife Co “Carolina Shucker” of Bohler N690 stainless in my machine ground finish
Alma Knife Co 🧶 🍽️ 🔪🔪🔪 #culinarysky
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It’s getting harder and harder to find Ebony that’s this uniformly “piano black” and it’s always a pleasant surprise to realize you’ve got some
Rich, nearly perfect “Piano-Black” Gabon Ebony with stainless pins on a Carolina Shucker in Bohler N690 Stainless
Alma Knife Co 🧶 🍽️ 🔪🔪🔪 #culinarysky
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Western Filet knife, medium-flex, in AEB-L stainless steel.
The handles are a spectacular California Golden Trout pattern G-Carta from g.l._hansenandsons
Alma Knife Co
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I’m absolutely overjoyed with this Yanagiba.
The blade is a gorgeous NiMai of 100yr old Wrought Iron & Hitachi Aogami Carbon Steel.
The handle is Red Coolibah Burl and African Blackwood.
Overall length: 430mm
Blade length: 280mm
Spine: 2.8mm
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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Yanagiba project: Complete.
Blade: NiMai, Hitachi Aogami & 100yr old wrought iron, single bevel, Lefty
Handle: Live-edge Red Coolibah Burl and African Blackwood, g10 divider.
I’d love to know what you think.
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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Yanagiba project update.
The blade is complete…and terrifying.
Here’s a sneak peek at the Urasaki and Uraoshi.
Stay tuned…..
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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Thuya Burl is a very rare wood species. It grows in a tiny corner of the Atlas Mountains in Morocco and nowhere else in the world. So rare that it’s only available when a storm knocks down an old tree.
Both blades are bright Nashiji finished 52100 Carbon Steel.
Alma Knife Co 🧶 🍽️ 🔪🔪🔪 #culinarysky
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Making these is a study in contrast. The blades are incredibly fun to grind while manipulating the flex in the blade. The handles are a lot less enjoyable but the result….zoiks, worth it.
Western Filet knife, Medium-flex. AEB-L Stainless.
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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Finished this morning.
Canary-wood with a g10 divider adorning a K-tip, 180mm Gyuto.
The blade is Nashiji finished 52100 Carbon steel, heat treated to 62+ Rockwell and performance ground.
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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Handles in Macassar Ebony, Cholla Cactus Skeleton and Industrial Hemp on a trio of stainless Brisket Trimmer/Boning Knives.
The fine tip and ergonomic design enables all breaking down chicken, to trimming large cuts like Butts, Racks & Briskets.
Alma Knife Co 🧶 🍽️ 🔪🔪🔪 #culinarysky
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Cholla Cactus skeleton cast & stabilized in a Tiffany Blue resin by @hogwildwood provides a striking contrast to the AEB-L stainless blade.
These Hankotsu inspired boning knives excel at protein prep for BBQ chefs.
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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A beautifully variegated piece of Macassar Ebony adorns this Hankotsu inspired Boning knife/Brisket trimmer.
The finely ground AEB-L stainless blade functions like an extension of your index finger.
Available
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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One of my most popular designs, these were inspired by a Japanese Hankotsu and optimized for chefs specializing in Barbecue.
From trimming brisket to racks and breaking down whole chicken as well they function like an extension of your index finger.
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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A duo of contemporary paring knives in AEB-L stainless.
Handles in stabilized Maple Burl with Burgundy g10 liner. The other in Ultrex Suretouch. An amazing hard-use material that looks & performs great
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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The Petty knife.
A post-Meiji addition to the Japanese culinary knife catalog: It holds a spot held by the Western “office knife”.
A bit larger than a paring knife & lots smaller than a cheffy it’s a general purpose tool meant for finer Veg/protein prep
Alma Knife Co
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A recently completed Nakiri.
The blade is Nashiji finished 26c3 Carbon steel with belt finished Kiriba.
The handle is Leopardwood, African Blackwood and a Tiffany Blue, Black & White g10 divider.
Alma Knife Co
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Completed this one on Christmas Eve.
A graduation gift for an early-in-career chef from their very proud family this Nakiri will provide a lifetime of Mise-en-place service.
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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Please help me congratulate Shreka Junior on her graduation today from NOCHI!
www.instagram.com/reel/DSdGAvw... 🧶 🍽️ #culinarysky
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A bright Nashiji finish on 26c3 Carbon Steel at 335mm / 190mm
The Nakiri is among the oldest commercial knife designs in the world. Predating Japans Meiji dynasty this Mise-en-place essential is as timeless as cooking itself.
This piece is available.
Alma Knife Co
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Possibly the most satisfying part of being an artist is when another artist appreciates your work.
I met glass artist @dickinsonglass at this year’s kings_mountain_art_fair where he fell in love with a Nakiri similar to this one and had to have one for himself.
Alma Knife Co
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A pair of recently completed full-tang Nakiri. Both in 52100 carbon steel with a crisp Nashiji finish.
The handle materials are Leopardwood & Snakewood
Alma Knife Co
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I just finished this spectacular pair for a repeat client. Their first Alma piece was a “Starry Night” Carolina Shucker.
The blades each feature a core of 26c3 Carbon Steel clad in beautiful Wrought Iron that’s at least 100yrs old.
Alma Knife Co
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The crisp Nashiji finish on this 52100 carbon steel, full-tang Nakiri looks spectacular with Leopardwood handles and teal/black g10 liners
Dimensions:
290mm overall
180mm cutting edge
52mm depth
2.5mm spine
Alma Knife Co
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One of my recent favorite handle materials, Hemp!
Here on a hand-forged Bunka Bocho in 52100 carbon steel. A general-purpose kitchen blade, this one measures 310mm overall with 180mm of cutting edge and 2.5mm spine thickness.
This piece is available.
Alma Knife Co 🧶 🍽️ 🔪🔪🔪 #culinarysky
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Simplicity ain’t easy to achieve.
A simple single piece of African Blackwood with a nickel stainless divider.
A simple Migaki finish on the Hira.
A simple belt finish on the Kiriba.
A simple steel (52100) at ~62rh in a simple traditional pattern.
Alma Knife Co
🧶 🍽️ 🔪🔪🔪 #culinarysky
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