Hand forged mono steel gyuto made from 52100 carbon steel with a right-hand compound grind, a medium-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel and even more substantial release. The octagonal handle is made from curly redwood topped with a burled redwood ferrule.

The right-hand compound grind is represented by the wide cavity beginning a centimeter or so away from the heel that fades with the distal taper. This void eliminates most of the drag and suction that occurs when cutting starchier foods. This grinding style is ideal for users that prioritize food release.

All aspects of this knife were meticulously forged, treated, ground, machined, worked, shaped and fit with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick's blade shapes and styles are inspired by his years as a fine-dining line cook that preceded his time spent in NYC as a bartender after earning a degree in Sustainable Agriculture from UCSC. After a weekend knife making class in 2016, Nick began making knives for friends and the eventual demand lead to returning to the Bay Area in 2022 to make knives full-time.

We were able to test a few of Nick's knives and were impressed not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of the knives. We are lucky to have Nick in our backyard and are proud to be able to introduce his work to our knife community.