This is a sushi knife hand forged by Henry Hyde of Baltimore, MD. https://hydehandmadeknives.com/pages/about
@hyde.handmade
This knife designed for users who value maximum sharpness and edge retention.
Blade: Handforged high-carbon steel, non-stainless. It hones easily on leather strops.
Handle: Octagonal
Blade length/OAL: ~mm/mm
Blade Height: ~ mm
Thickness ~ mm
Best Practices:
Wash and dry the blade by hand immediately after use. They are not dishwasher safe. Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of the blade. Do not cut through bones. This can chip the blade. Never use this knife to cut frozen food. Never twist, cleave or prise the blade. Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly. Store knives in a way that the blades will not knock into each other. Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.
