MSicard Cutlery

Wrought Iron

  • 225mm ProCut Out of stock Quick View
    Gyuto (Chef's Knife)

    225mm ProCut +Wrought Iron San-Mai Gyuto

     $50.00

    This 225mm ProCut blade will be my first available in this new and innovative steel. I’ve elected to utilize san-mai construction for my ProCut blades owing to the costs associated with acquiring it. ProCut is a brand new steel released by Pop’s Knife Supply and Larrin Thomas. You could think of ProCut as a steel with the toughness of 80CrV2, the nickel content of 15n20 and edge retention somewhere between 52100 and AEB-L. 

    This 225mm ProCut blade features a stone tuned geometry and a very fine 2500 grit finish that was finished with my own special polishing mix that results in a kasumi-like finish without the use of uchigumori

    Please note that there is a small blemish in the handle where a chip was repaired during construction.

    Blade Details

     

    Blade: 224mmx51mm ProCut+ Wrought Iron (~64/65 hrc) Stone tuned bevels + 2500 grit hand finish + pseudo uchigumori/kasumi polish.

    Neck: 17mmx18mm

    Handle: Stabilized amboyna burl, oil finished, buffed and waxed

    POB: 42mm from the handle

    Spine: 3.29mm at the handle, 2.70mm at halfway, .65mm 1cm from the tip

    Grind: full convex RH bias

    Weight: 183g

    Relieved choil and spine

    Edge: .17mm@1mm, .28mm@2mm from the edge, measured at the midpoint

     

    Blade Special Features

    Fully convex ground blade, wrought iron clad.

     

    To learn more about ProCut steel click here: https://knifesteelnerds.com/2025/06/04/pops-procut-a-new-carbon-steel-for-knives/

     

  • 230mm Wrought Iron San-Mai SujihikiQuick View
    Sujihiki (Slicer)

    230mm Wrought Iron San-Mai Sujihiki

     $648.00

    A 230mm Wrought Iron San-Mai Sujihiki

    (Written June 2023) Here I have a first for me, a wrought iron san-mai sujihiki with a birdseye maple handle. I had originally set out to make a 270mm, but owing to a very thin core and .008″ of offset in my drawing dies I ended up with a 2mm wide place in the edge where the cladding crossed the core, so I had to shorten it. Nevertheless I would say my first foray into forging wrought iron san mai went well, and I look forward to using more of this material in the future. This wrought exhibits a lot of character, even a somewhat frosty look up close, and as I discovered during the etch, patinas with some variation in colour. I’ll be very interested to see how it looks after slicing up a hot roast or two.

     

    Blade Details

     

    • Blade: 234mmx40mm wrought clad 52100 san-mai (~64 hrc),1200 grit finish, etch and polish
    • Neck: 17mmx18mm
    • Handle: 134mm long, 19mmx25mm tapering to 18mmx22mm, roasted birdseye maple, oil finished and waxed
    • POB: 45mm from the hande
    • Spine: 2.9mm at the handle, 2.47mm above the heel, 2.44mm at 12.5cm, .76mm 1cm from the tip
    • Grind: flat to convex, right hand bias
    • Weight: 134g
    • Relieved choil and spine
    • Edge: .22mm@1mm, .36mm@2mm, .48mm@5mm, .80mm@10mm, measured at the heel. .12mm@1mm, .25mm@2mm, .45mm@5mm, .79mm@10mm Measured at the midpoint.

     

    Blade Special Features

    Wrought iron san-mai sujihiki

    To learn more about 52100 click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/

     

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