Redgrain: A Mosaic Damascus Nakiri
$3,000.00
I called this knife Redgrain because of two things, the deep redwood burl in the handle, and the open-grain wrought iron I used for the bolster. That bolster came off what I think was an old bridge strut, and it’s got that weathered, gritty look I really like. Between the redwood’s bold color and the texture in that steel, Redgrain just felt right.
If you’re someone who enjoys prepping and cooking with real tools, this one’s for you. I made this knife for someone who cares about performance in the kitchen, but also wants something that looks sharp while doing it.
This blade is fast. Real fast. And very sharp. So hang on to her like you mean it.
Every bit of it was made with care, from the clean grind lines to the final edge. It’s not just sharp—it wants to cut. If you cook like you mean it, this knife will keep up.
Knife Specs
Blade: 6.8” Mosaic Damascus Nakiri-style
Blade Height: 2.3” at heel
Overall Length: 11.3”
Bolster: Vintage open-grain wrought iron
Handle: Dyed & stabilized redwood burl
I called this knife Redgrain because of two things, the deep redwood burl in the handle, and the open-grain wrought iron I used for the bolster. That bolster came off what I think was an old bridge strut, and it’s got that weathered, gritty look I really like. Between the redwood’s bold color and the texture in that steel, Redgrain just felt right.
If you’re someone who enjoys prepping and cooking with real tools, this one’s for you. I made this knife for someone who cares about performance in the kitchen, but also wants something that looks sharp while doing it.
This blade is fast. Real fast. And very sharp. So hang on to her like you mean it.
Every bit of it was made with care, from the clean grind lines to the final edge. It’s not just sharp—it wants to cut. If you cook like you mean it, this knife will keep up.
Knife Specs
Blade: 6.8” Mosaic Damascus Nakiri-style
Blade Height: 2.3” at heel
Overall Length: 11.3”
Bolster: Vintage open-grain wrought iron
Handle: Dyed & stabilized redwood burl
I called this knife Redgrain because of two things, the deep redwood burl in the handle, and the open-grain wrought iron I used for the bolster. That bolster came off what I think was an old bridge strut, and it’s got that weathered, gritty look I really like. Between the redwood’s bold color and the texture in that steel, Redgrain just felt right.
If you’re someone who enjoys prepping and cooking with real tools, this one’s for you. I made this knife for someone who cares about performance in the kitchen, but also wants something that looks sharp while doing it.
This blade is fast. Real fast. And very sharp. So hang on to her like you mean it.
Every bit of it was made with care, from the clean grind lines to the final edge. It’s not just sharp—it wants to cut. If you cook like you mean it, this knife will keep up.
Knife Specs
Blade: 6.8” Mosaic Damascus Nakiri-style
Blade Height: 2.3” at heel
Overall Length: 11.3”
Bolster: Vintage open-grain wrought iron
Handle: Dyed & stabilized redwood burl
Made by Jeff Royer, father and apprentice of Mastersmith Kyle Royer