MSicard Cutlery

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  • MSC X Rockchop 270mm Honyaki Sujihiki (Sheffcut) Out of stock Quick View
    Kitchen Knives

    MSC X Rockchop 270mm Honyaki Sujihiki (Sheffcut)

     $50.00

    A 270mm honyaki sujihiki

    VIDEOS: 1 + 2

    I’m happy to announce the release of the first of my collaborations with Steve of Rockchop Knife Co.

    Some of you may recall my previous collaborations with Julien Labelle, and these are in the same vein. Julien, much to my dismay elected to cease taking on honyaki polishing projects some time ago due to the time commitment and the associated stress, which is why there haven’t been any in some time. You can perhaps imagine my surprise and delight when I reached out to Steve to ask if he might be interested in doing similar collaborations, and he replied by saying that not only was he familiar with my collaborations with Julien, but that he and Julien were acquainted and he had received some tips an instruction from Julien on polishing honyaki! This 270mm honyaki sujihiki represents the first of our work together.

    If you haven’t heard of Rockchop, and aren’t familiar with Steve’ skills, you really ought to check his work out Here. He truly is among the best of the knife sharpeners and polishers active today, a true genius in the making.

    This first knife is a sujihiki, 272mm X 40mm X 2.9mm and 157g in weight (handle incl.). The handle is one of my Bolivian Rosewood and Peruvian walnut combo handles. The blade is a SheffCut abura honyaki that I quenched about 2 years ago. It has a full convex grind, distal taper, and 14000 grit mirror finish.

    To learn more about SheffCut steel click: Here

  • 225mm A2Quick View
    Kitchen Knives

    225mm A2 Gyuto

     $500.00

    A 225mm A2 tool steel gyuto

    • Blade: 225mmx50.5mm A2 tool steel (63-64hrc) 600 grit hand finish
    • Neck: 17mmx18mm
    • Handle: Bolivian Rosewood + walnut, oil finished and waxed
    • POB: 35mm from the handle
    • Spine: 3.23mm at the handle, 2.38mm at halfway, .55mm 1cm from the tip
    • Grind: full convex 50/50-slight RH bias
    • Weight: 173g
    • Relieved choil and spine
    • Edge: .18mm@1mm, .31mm @2mm,  measured at the midpoint,

    A2 tool steel knives are tarriff exempt

    To learn more about A2 tool steel click here: https://knifesteelnerds.com/2019/04/22/a2-steel-history-and-properties/

    For the maker’s summative assessments of various cutlery steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/

  • 200mm MagnaCut gyuto Out of stock Quick View
    Gyuto (Chef's Knife)

    200mm MagnaCut Gyuto

     $522.00

    A 200mm MagnaCut gyuto

    This 200mm MagnaCut gyuto features a very thin blade with a full convex grind that serves to optimize food release. Colloquially known as “lasers” very thin chef’s knives have a somewhat niche following of diehard adherents who believe “laser” geometry to be superior to all others, and if you’ve ever felt one glide through a potato on only its own weight you’d find it hard to disagree. Food release is of course somewhat impeded in comparison to more workhorse style blades, but the full convex geometry is intended to mitigate that as far as possible.

    Blade Details

     

    Blade: 200mmx50mm MagnaCut (~63hrc) belt finish

    Neck: 18mmx18mm

    Handle: Bolivian Rosewood and Walnut, oil finished and waxed

    POB: 20mm from the handle

    Spine: 2.12mm at the handle, 1.96mm at halfway, .61mm 1cm from the tip

    Grind: full convex 50/50 bias

    Weight: 123g

    Relieved choil and spine

    Edge: .13mm@1mm, .25mm@2mm from the edge, measured at the midpoint

     

    Blade Special Features

    Fully convex ground blade

     

    To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/

    For the maker’s summative take on MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/

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