This is the most elegant kitchen knife to date. It is my normal 7 inch santoku profile in 0.100 inch thick AEB-L, in my opinion (and tests), the best steel available for high-quality, handmade kitchen knives. This one is set off by stabilized curly Hawaiian koa wood which are accented by copper corby bolts. The copper and koa are a perfect marriage of style and the AEB-L blade is razor sharp, holds an edge for a long time, easy to re-sharpen, and ready to go to work in the kitchen.
This is another 7 inch santoku in 0.100 inch thick AEB-L. This one is handled in stabilized marblewood held in place by stainless steel corby bolts. The cheeseboard in the left picture was made by my son. The magnetic knife rack in the middle and the amazing board in the right picture were made by Matt Bork. If you have a Tony Miller knife, you should be storing it on one of Matt’s racks and cutting your food on one of his boards! They are available at www.bork-wood.com or on Instagram @borkwoodnc.
Here is a whole set of paring knives. They are all constructed of 0.070″ thick AEB-L stainless steel. AEB-L is a superb choice for kitchen knives. Its fine grain allows it to be heat treated harder than most other steels without brittleness. These are real workhorses in the kitchen and would also work great as steak knives. The picture at the right is the same paring knife except with a stabilized curly koa handle. Why? Because who wouldn’t love a koa-handled paring knife!
Here are three different kitchen knife sets. Each features my 11 3/4 inches long overall santoku style chef knife which has a 6 3/4 inch blade of 0.100 inch thick AEB-L stainless steel. The first is three of the santokus that a customer bought for gifts for his wife and two other chef friends. The middle set was matching santoku, petty, and paring knife, and finally a santoku and paring knife set. All handles are kirinite with quarter inch corby bolts. That toxic green kirinite has been very popular for the kitchen knives!
This matched kitchen knife set features both a Santoku and a petty. The santoku is 11 3/4 inches long overall with a 6 3/4 inch blade of 0.100 inch thick AEB-L stainless steel. The petty has a 4 1/2 inch blade, also of AEB-L stainless steel. This is a top-quality, fine-grained stainless steel originally developed for razors which works great in the kitchen. The handles of both knives are natural burlap ShadeTree phenolic. This is a very hard and durable material which will stand up to the abuse a knife will receive in the kitchen.
Here is another of the Santoku knives which have quickly become a standard model for me. This one is same as the others, but with toxic green kirinite handle scales. Not only is it a durable, high-performance kitchen workhorse, but it makes a strong style statement as well!
This santoku style kitchen knife has a 6 3/4 inch cutting edge on the AEBL stainless steel blade. It is 11 3/4 inches long overall. The sculpted handle is made of black paper micarta and is secured with two quarter-inch Corby bolts. I am really impressed with this steel. It is pretty easy to sharpen and holds an edge really well, even with hard use in the kitchen. This one is laser sharp and built to work.