In addition to having your knife performance tuned before it ships, you will received a coupon for complimentary re-sharpening of your knife (a $12-$50 value)
Blade: Funayuki by Muteki Bladesmith Adam Andrews (@aoaknifeworks). Hitatachi White #1 Core, laminated with stainless.
Blade Length 7-7/8"
Blade Width 53mm
Blade Thickness 1.86mm
Handle: Riveted ringed gidgee scalles with linen micarta with white and white G10 spacers
Carter Cutlery knives rival the best Japanese high performance knives.
Murray Carter is an ABS master bladesmith and the 17th generation Yoshimoto bladesmith. His knifes are forged with strict adherence to Japanese blacksmithing techniques, allowing him to manipulate steel to its highest potential.
The Muteki knife line was started by Murray in Japan and was born out of a desire to provide the best knives possible in a price range that was competitive with commonly available factory knives. Upon the realization that he could only forge so many blades during his lifetime, Murray shelved the project so that he could focus on creating the finest knives at any price under the Mitsuboshi trademark.
At the point where Murray’s first apprentice had demonstrated the correct aptitude and attitude for the craft, the Muteki brand was rekindled when Murray tasked him with forging and completing knives independently as a journeyman bladesmith.
Muteki knives are currently forged by highly trained, independent journeyman bladesmiths who have graduated from Murray’s rigorous three month intensive Apprentice Program. Every step of the process is monitored and supervised by Murray personally and every blade must undergo stringent testing procedures. Only the blades passing these standards get stamped with the Muteki logo on the left side and the bladesmith’s personal stamp on the right side.
Muteki knives reflect all of the best qualities of Carter knives and nowhere on the market are hand-forged, high performance blades available at such a reasonable price.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.