"Andrimne" Fine Master Chef's Custom Knife

• Size: Length overall: 15.375" (39.1 cm), Blade Length: 10.5" (26.7 cm), Thickness: .182" (4.6 mm)
• Weight: Knife: 1 lb, 6 oz. (624 grams) Sheath: 10.6 oz. (301 grams)
• Blade: 440C High Chromium Martensitic Stainless Steel, Hardened and Tempered to Rockwell C58, mirror finished
• Fittings: 304 Austenitic High Nickel, High Chromium Stainless Steel
• Handle: Peach Fruitwood
• Sheath: Hand-stamped, hand-laced Leather
• Knife: Custom made for a professional chef, this knife design is a very old one, dating back literally millennia. Nowadays, the knife is recognized as a hop and cabbage knife or a classic butcher's knife. Because the earliest references I could find of this knife are Danish, the Andrimne was named for the Norse male God of Chefs. Andrimne is the cook of the Gods. He roasts Sarimne the boar in the cauldron Eldrimne, which never runs out of food. After the meal has been eaten, Saerimne is brought back to life in order to be cooked and consumed again at the next meal. This Andrimne is a master chef's knife, with a substantial blade that is surprisingly light for its width. The blade is hollow ground in 440C high chromium martensitic stainless steel and mirror polished for the highest corrosion resistance and easiest cleaning. The grind supports a razor keen cutting edge, and the hollow grind will allow easy sharpening for decades of use. The blade drops down significantly at the ricasso so the fingers are kept away from the board. There is no filework to allow smooth and easy cleaning. The fittings on the knife are characteristic of a hidden tang knife, and I made them out of turned and polished 304 high nickel, high chromium austenitic stainless steel for the highest corrosion resistance and great toughness and durability. The front piece is actually a guard-ferrule, as it is bored with a tuned socket to accept the handle while protecting the wood handle ends from splitting, swelling, and intrusion of moisture and liquids. The pommel-ferrule is made the same way, out of six ounces of 304 stainless steel to counterbalance the large blade. The ferrules are mirror polished for easy cleaning, and the front ferrule is soldered to the tang shoulder to make a solid and tight fit for the handle. Additionally, the handle is filled and sealed with jeweler's quality bedding epoxy throughout. The internal hidden tang of the knife is all stainless steel, welded in a high purity process and annealed for toughness. The handle I chose for this project is Peach fruit wood, a very hard, tough, and durable wood that is rarely used on projects, because of the size and availability of the wood. The wood has very tight grain, is very solid, and I've turned and shaped it by hand, applying a French polish and sealing coat of oils and waxes. The handle shape is comfortable and inviting to the hand.
  
• Sheath: The client requested a rustic sheath, so I made this one of 9 -10 oz. leather shoulder, hand-stamped and tooled in an aggressive textured pattern, dyed it medium brown and hand-laced the face, back, and welts. The sheath is solid and protective, and should last for generations.
• A bold and useful Master Chef's knife for the professional chef.

Thanks, C. G.!