I first met Dan Cordell when he signed up for a sharpening class three years ago. From the moment he walked into the class, I could tell Dan had a passion about knives. His constant drive to improve and experiment with new designs has pushed him forward as a craftsman. Dan has worked with multiple well respected makers in the North West, which has given him a holistic understanding of knife making and the subtleties it entails.

Few things can take the cake like a double K tip set with a handmade magnetic teak display… Each knife is forged of 80CRV Cu Mai Damascus with a high contrast. One can clearly see the copper playing off the darker carbon steels. The 80CRV core provides exceptional edge retention and sharpness. Each knife has a subtle convex taper from spine to edge which will help with food release, natural slices and decrease edge damage. The each knife comes with a smooth and comfortable beveled Amboyna burl and African Blackwood handle. For use or display, the set won’t disappoint.

Chef

Blade steel: 80CRV Cu Mai Damascus

Handle: Amboyna burl & African Blackwood

Cutting edge length: 190.5mm

Spine thickness: 2mm

Blade height: 55mm

Handle length: 5”

Overall length: 13.25”

Petty/Utility

Blade steel: 80CRV Cu Mai Damascus

Handle: Amboyna burl & African Blackwood

Cutting edge length: 108mm

Spine thickness: 2.5mm

Blade height: 28mm

Handle length: 5”

Overall length: 9.75”

Carbon steel can rust if neglected. To avoid corrosion and rust, be sure to wash and dry your knife immediately after use. Leaving moisture or acidic material on the blade will cause corrosion. Every carbon steel knife will develop a blue grey patina, yellow or orange is rust.