Each of Jamison Chopp's knives are one of a kind.

This is a vegetable knife designed for users who value maximum sharpness and edge retention.

Blade:  Non-stainless Cru Forge V high carbon steel clad in 1018 and nickel. It hones easily on leather strops.

Handle: Octagonal Koa and buffalo horn with red and white G10 spacers

Blade length/OAL: ~177mm/316mm

Blade Height: ~ 45mm

Thickness ~ 2.5mm

Jamison Chopp was a long-time apprentice of Murray Carter of Carter Cutlery. In 2020 he established his own factory in Oregon and began using his own makers' mark. You can follow him on social media @jmchopp.

Best Practices:

Wash and dry the blade by hand immediately after use. They are not dishwasher safe.
Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of the blade.
Do not cut through bones. This can chip the blade.
Never use this knife to cut frozen food.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
Store knives in a way that the blades will not knock into each other.
Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod.
Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.