The Armour Archive

I am looking for a handcrafted Damascus or Pattern welded Chef knife. I would prefer non commercial - somewhere in the 10" range. It is not an immediate purchase, but something I am considering in the near future.

I will have an open custom slot in February. Are you interested in stainless damascus or traditional carbon/nickle steels?

I'm sure you are already aware that carbon steels will discolor and can flavor some foods. Acidic foods will also discolor the steel. This can be somewhat ablated by wiping the blade with veggie oil every few cuts while cutting things like tomato or leafy greens

Even when stainless steels & fully stabilized handle materials are used it will be a hand wash/never soak/never put in the dishwasher item.

It is also very possible to use a "San Mai" type of construction, where the edge is a single piece of homogenous steel, welded into a damascus back.

Also I'm curious what tasks you will use it for? I ask because overall design, grind type, spine thickness all affect what tasks a Chef's knife is most usefull for.

That all said expect a pricetag over $600