{"title":"Rolin Knives Archives","description":"\u003cp\u003eNick Rolin has been making and selling his own knives for nearly a decade. All aspects of his knives are meticulously laminated, forged, treated, ground, machined, shaped, and fit with an incredible amount of detail and intention.\u003c\/p\u003e\n\u003cp\u003eOriginally 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 him to return to the Bay Area in 2022 to make knives full-time.\u003c\/p\u003e\n\u003cp\u003eWe 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. We are lucky to have Nick in our backyard and are proud to be able to introduce his work to our knife community.\u003c\/p\u003e","products":[{"product_id":"rolin-knives","title":"Rolin Knives Honyaki 210mm Gyuto W2 Carbon Argentine Lignum Vitae with Saya","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHand forged and differently heat treated honyaki style gyuto made from W2 carbon steel with a rokkaku hanmaru - half hexagon and half circle shaped - handle made from dense Argentine Lignum Vitae. This handle shows a natural green color with a tight feather patterned grain and topped with a heirloom fit copper ferrule. Comes with a custom maple saya with a leashed copper pin, matching the copper ferrule.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe blade features a walkschliff convex grind where the convexity widens as it leaves the medium-thin edge then tapers back down as it approaches the spine, putting the high point of the curve about 2\/3rds up the blade from the edge. This creates a precise and smooth, low drag cutting feel with good release. The walkschliff grind pairs very nicely with the strong distal taper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eW2 is renowned for it's ability to take a high contrast hamon when used in honyaki style knives. It can get very hard when heat treated appropriately, allowing it to hold a sharp edge with great edge retention supported by tungsten and vanadium inclusions in it's alloy but it is susceptible to edge damage if abused. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eArgentine Lignum Vitae shares the same high density and natural oiliness as the more commonly known Geniune Lignum Viate but it's not nearly as regulated. Lignum Vitae species are so dense that they were once used as wooden ball bearings on ships. Argentine Lignum Vitae's oiliness allows it to take on an hyper-smooth polish and when it's exposed to sunlight, it's pale yellow tone turns to a synthetic looking but actually naturally occurring green. \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe copper ferrule is secured to the handle with hidden pins with slight beveling on both the bottom of the ferrule and the top of the handle. The style called heirloom (or museum or heritage) fit leaves a slight but intentional void that protects against hard edges becoming exposed if there is any shrinkage at the joint over time. \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAll aspects of this knife were meticulously laminated, 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.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45233648992477,"sku":"ROLIN1","price":950.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01694.jpg?v=1717190953"},{"product_id":"rolin-knives-2","title":"Rolin Knives Honyaki 200mm W2 Curly Walnut \u0026 Maple with Brass","description":"\u003cp dir=\"ltr\"\u003eHand forged and differently heat treated honyaki style gyuto made from W2 carbon steel with octagonal handle made from stabilized curly walnut with a stabilized maple ferrule and brass spacer. Comes with a custom maple saya with a leashed brass pin, matching the brass spacer.\u003cbr\u003e\u003cbr\u003eThe blade features a walkschliff convex grind where the convexity widens as it leaves the super-thin edge then tapers back down as it approaches the spine leaving the high point of the curve about 2\/3rds up the blade from the edge. This creates a precise and smooth, low drag cutting feel with good release. The walkschliff grind pairs very nicely with the strong distal taper.\u003c\/p\u003e\n\u003cp\u003eW2 is renowned for it's ability to take a high contrast hamon when used in honyaki style knives. It can get very hard when heat treated appropriately, allowing it to hold a sharp edge with great edge retention supported by small tungsten and vanadium additions in its alloy but it is susceptible to edge damage if abused.\u003cbr\u003e\u003cbr\u003eAll 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, his blade shapes and styles are inspired by his years as a fine-dining line cook preceding his time spent as a NYC 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 evolved into Nick returning to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45233649647837,"sku":"ROLIN2","price":815.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01708.jpg?v=1717190911"},{"product_id":"rolin-knives-3","title":"Rolin Knives GoMai 195mm Gyuto Lohman Carbon Spalted Maple \u0026 Copper with Saya","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHand forged GoMai style gyuto made from carbon steel from Friedr. Lohman. in Germany. The hand laminated 5 layer GoMai is made from a mild steel outer, 15n20 middle and 1.2419.05 hagane (core steel) and features a wide convex grind with a medium-thin edge with strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The rokkaku hanmaru - half hexagon and half circle shaped - handle made from spalted maple and topped with a heirloom fit copper ferrule. Comes with a custom maple saya with a leashed copper pin, matching the copper ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.2419.05 carbon steel is a special, low volume melt that is intended for the small market. Its name contains 100% German charm and its alloy contains a high carbon content at 1.3%, placing it in between Aogami 1 and Aogami Super while its 1.3% tungsten matches both Aogami 1 and 2. This tungsten, in combination with small amounts of Vanadium and Molybdenum, contribute to the formation of fine carbides that create a bitey cutting feel with great edge retention and toughness, without sacrificing sharpenability when heat treated appropriately.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSpalted maple is not a species of maple but is common maple that has been allowed to enter into a state of controlled spalting (partial decay) where the fungus that has begun to break down the wood fibers creates high contrast and distinct lines between the pale cream tones and the tan and gray patches. When the spalting is halted at the correct time, the fine grain structure and overall integrity of the wood are not compromised.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe copper ferrule is secured to the handle with epoxy and hidden pins with a slight bevel in between the handle and the ferrule. This style called heirloom (or museum) fit means that the handle and ferrule are not exactly flush to each other - an intentional detail that protects against hard edges becoming exposed if there is any shrinkage at the joint over time. \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAll aspects of this knife were meticulously laminated, 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.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45233649746141,"sku":"ROLIN3","price":950.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01717.jpg?v=1717190856"},{"product_id":"rolin-knives-4","title":"Rolin Knives 210mm Gyuto Lohman Carbon Kurouchi Spalted Maple \u0026 Black G10 with Saya","description":"\u003cp dir=\"ltr\"\u003eHand forged mono steel gyuto made from 1.2419.05 carbon steel from Friedr. Lohman in Germany. Features a wide convex grind with a super-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is made from spalted maple and a thin, black G10 ferrule. Comes with a custom maple saya with a leashed copper pin.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e1.2419.05 carbon steel is a special, low volume melt that is intended for the small market. Its name contains 100% German charm and its alloy contains a high carbon content at 1.3%, placing it in between Aogami 1 and Aogami Super while its 1.3% tungsten matches both Aogami 1 and 2. This tungsten, in combination with small amounts of Vanadium and Molybdenum, contribute to the formation of fine carbides that create a bitey cutting feel with great edge retention and toughness, without sacrificing sharpenability when heat treated appropriately.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe blade features a walkschliff convex grind where the convexity widens as it leaves the medium-thin edge then tapers back down as it approaches the spine, putting the high point of the curve about 2\/3rds up the blade from the edge. This creates a precise and smooth, low drag cutting feel with good release. The walkschliff grind pairs very nicely with the strong distal taper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSpalted maple is not a species of maple but is a common maple that has been allowed to enter into a state of controlled spalting (partial decay) where the fungus that has begun to break down the wood fibers creates high contrast and distinct lines between the pale cream tones and the tan and gray patches. When the spalting is halted at the correct time, the fine grain texture and overall integrity of the wood are not compromised.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c!----\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45233649778909,"sku":"ROLIN4","price":425.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01668_c7e07bd3-ab59-4512-95ef-8c08b7fc65ff.jpg?v=1717191043"},{"product_id":"rolin-knives-5","title":"Rolin Knives Compound 205mm Gyuto 52100 Carbon Curly and Burl Redwood","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"color: rgb(0, 0, 0);\"\u003eHand 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. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eThe 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eAll 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eWe 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45233649811677,"sku":"ROLIN5","price":550.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01661.jpg?v=1717190795"},{"product_id":"rolin-knives-small-chef-52100-kurouchi-eucalyptus","title":"Rolin Knives 175mm Small Chef 52100 Kurouchi Eucalyptus","description":"\u003cp\u003eHand forged mono steel gyuto made from 52100 carbon steel. Features a wide flat grind with a medium-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is made from stabilized eucalyptus heartwood with a micarta ferrule. \u003cbr\u003e\u003cbr\u003eWe have developed a great relationship with Nick and this knife is a result of many conversations about being able to bring high-quality hand forging to a wider crowd. Nick has found an efficient way to meet his standards while maintaining his wildly impressive attention to detail. \u003cbr\u003e\u003cbr\u003eTo add to the San Francisco origins, we wanted to feature a handle material that folks in the Bay Area are very familiar with, the non-native and rampant Eucalyptus. It's a more difficult wood to work with but it's circular grain patterning and deep red hue has made for a handsome handle.\u003cbr\u003e\u003cbr\u003eWhile it may not be as dazzling as some of his other pieces, the top-notch heat treatment, forging, grinding and strong distal tapering that we have grown accustomed to is all here.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45233853202653,"sku":"ROLIN7-SMCHEF","price":365.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05810.jpg?v=1730502293"},{"product_id":"rolin-knives-205mm-gyuto-51200-spalted-hackberry","title":"Rolin Knives 205mm Gyuto 51200 Spalted Hackberry","description":"\u003cp dir=\"ltr\"\u003eHand forged mono steel gyuto made from 52100 carbon steel. Features a wide convex grind with a medium-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The rokkaku hanmaru - half hexagon and half circle shaped - handle is made from spalted hackberry. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSpalted hackberry is not a species of hackberry but is common hackberry that has been allowed to enter into a state of controlled spalting (partial decay) where the fungus that has begun to break down the wood fibers creates high contrast and distinct lines between the pale, creamy, heartwood tones. When the spalting is halted at the correct time, the tight grain structure texture and overall integrity of the wood are not compromised.\u003c\/p\u003e\n\u003cp\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the neverending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c!----\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45280421707997,"sku":"ROLIN8","price":350.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01681.jpg?v=1717190651"},{"product_id":"rolin-1","title":"Rolin Knives GoMai 200mm Gyuto 52100 Eucalyptus with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHand forged, hand laminated 5 layer GoMai gyuto is made from A203, nickel and 52100 hagane (core steel). It features a compound grind with a medium-thin edge with strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is made from stabilized Eucalyptus heartwood with bog oak spacer. Comes with a custom maple and cherry saya with a leashed brass pin.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the neverending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe are impressed with Nick's work; not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003cbr\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45752725504221,"sku":"ROLIN9","price":988.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05033.jpg?v=1729455029"},{"product_id":"rolin-2","title":"Rolin Knives Honyaki 230mm Gyuto W2 Cocobolo and Oak","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged and differently heat treated honyaki gyuto made from W2 carbon steel with octagonal handle made from stabilized oak with a stabilized cocobolo ferrule and G10 spacer. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the never ending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe are impressed with Nick's work; not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003cbr\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45752726028509,"sku":"ROLIN10","price":1050.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05070.jpg?v=1729461349"},{"product_id":"rolin-3","title":"Rolin Knives GoMai 230mm Gyuto Lohman Carbon Green Karelian Birch with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged GoMai style gyuto made from carbon steel from Friedr. Lohman. in Germany. The hand laminated 5 layer GoMai is made from a 1018 mild steel outer, nickle and 1.2419.05 hagane (core steel) and features a medium grind with a medium-thin edge with strong distal taper that allows for a precise and smooth cutting action with a substantial feel The octagonal handle is made from green dyed stabilized Karelian birch with G10 and box elder spacer. \u003cmeta charset=\"utf-8\"\u003eComes with custom saya made from poplar with a leashed copper pin.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the neverending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe are impressed with Nick's work; not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003cbr\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45752727765213,"sku":"ROLIN11","price":1350.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05058.jpg?v=1729460591"},{"product_id":"rolin-4","title":"Rolin Knives 280mm Sujihiki 52100 Desert Ironwood and Copper with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged mono steel sujihiki made from 52100 carbon steel. Features a flat grind with a medium-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is made from ironwood with a copper pin and hammered copper ferrule. Comes with saya made from poplar, wenge with a leashed copper pin.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the neverending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe are impressed with Nick's work; not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003cbr\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45752728322269,"sku":"ROLIN12","price":785.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05043.jpg?v=1729457048"},{"product_id":"rolin-5","title":"Rolin Knives GoMai 210mm Chef 52100 Curly Maple","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHand forged, hand laminated 5 layer GoMai chef is made from A203, nickel and 52100 hagane (core steel). It features a thin convex grind with a medium-thin edge with strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is made from stabilized curly maple with canvas micarta spacer. \u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the neverending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe are impressed with Nick's work; not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003cbr\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45752728617181,"sku":"ROLIN13","price":1065.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05079.jpg?v=1729461872"},{"product_id":"rolin-knives-gomai-170mm-nakiri-52100-spalted-maple-brass","title":"Rolin Knives GoMai 170mm Nakiri 52100 Spalted Maple Brass","description":"\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHand forged, hand laminated 5 layer GoMai nakiri is made from A203, nickel and 52100 hagane (core steel). It features a lightly convexed grind with a thin edge with strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is made from spalted maple with an oil-patinaed brass ferrule. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSpalted maple is not a species of maple but is a common maple that has been allowed to enter into a state of controlled spalting (partial decay) where the fungus that has begun to break down the wood fibers creates high contrast and distinct lines between the pale cream tones and the tan and gray patches. When the spalting is halted at the correct time, the fine grain texture and overall integrity of the wood are not compromised.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe 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 offer his work to our knife community.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c!----\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45876732690653,"sku":"ROLIN16","price":948.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07068.jpg?v=1732748491"},{"product_id":"rolin-16","title":"Rolin Knives GoMai 180mm Nakiri 125cr1 Carbon Maple Burl and Brass","description":"\u003cp dir=\"ltr\"\u003eHand forged nakiri featuring a water quenched GoMai blade using A203 and nickel on top of a 125cr1 carbon steel core. The blade was acid etched to bring out the striking contrast of the GoMai cladding against the darkened blade. The handle is also handmade from maple with an oil-patinaed brass ferrule that was machined in-house. The blade has a slightly convexed grind with a strong distal taper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e125cr1 is a steel that is virtually identical to the well-known 26c3, or \"Spicy White.\" \u003cmeta charset=\"utf-8\"\u003eWith carbon content upwards of 1.3%, it's known to get very hard and have a bitier cutting feel than traditional shirogami steels thanks to the addition of a small percentage of chromium\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c!----\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45876734886109,"sku":"ROLIN15","price":948.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06998.jpg?v=1732738890"},{"product_id":"rolin-knives-gomai-180mm-chef-125cr1-walnut-box-elder-purpleheart","title":"Rolin Knives GoMai 180mm Chef 125cr1 Walnut Box Elder Purpleheart","description":"\u003cp dir=\"ltr\"\u003eHand forged small chef \/ big petty \/ utility featuring a water quenched GoMai blade using A203 and nickel on top of a 125cr1 carbon steel core. The blade was acid etched to bring out the striking contrast of the GoMai cladding against the darkened blade. The blade has a convex grind with a strong distal taper. \u003cmeta charset=\"utf-8\"\u003eThe handle is handmade with a purpleheart ferrule, box elder spacer and walnut handle.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e125cr1 is a steel that is virtually identical to the well-known 26c3, or \"Spicy White.\" \u003cmeta charset=\"utf-8\"\u003eWith carbon content upwards of 1.3%, it's known to get very hard and have a bitier cutting feel than traditional shirogami steels thanks to the addition of a small percentage of chromium.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe 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 offer his work to our knife community.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c!----\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45876736426205,"sku":"ROLIN17","price":925.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07054.jpg?v=1732748138"},{"product_id":"rolin-knives-210mm-chef-52100-nashiji-dyed-oak-bone-micarta","title":"Rolin Knives 210mm Chef 52100 Nashiji Dyed Oak Bone Micarta","description":"\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged mono steel chef made from 52100 carbon steel that's been acid darkened to an even grey hue below a nashiji textured finish. Features a flat grind with a medium-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The rokkaku hanmaru - half hexagon and half circle shaped - handle is made from dyed oak with a bone micarta ferrule. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c!----\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45876736917725,"sku":"ROLIN18","price":405.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07088.jpg?v=1732750135"},{"product_id":"rolin-19","title":"Rolin Knives 165mm Cleaver 51200 Spalted Maple","description":"\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged mono steel vegetable cleaver made from 52100 carbon steel that's been acid darkened. It features a compound grind (S-Grind) with a medium-thin edge and distal taper that allows for a precise and smooth cutting action with a substantial feel and noticeable food release effect. The half square and half circle shaped is made from spalted maple with a cocobolo ferrule\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSpalted maple is not a species of maple but is a common maple that has been allowed to enter into a state of controlled spalting (partial decay) where the fungus that has begun to break down the wood fibers creates high contrast and distinct lines between the pale cream tones and the tan and gray patches. When the spalting is halted at the correct time, the fine grain texture and overall integrity of the wood are not compromised.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe 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 offer his work to our knife community.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c!----\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":45876737048797,"sku":"ROLIN19","price":725.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07078.jpg?v=1732749571"},{"product_id":"rolin-knives-175mm-small-chef-52100-spalted-tamarind","title":"Rolin Knives 175mm Small Chef 52100 Spalted Tamarind","description":"\u003cp\u003e\u003cspan\u003eHand forged mono steel gyuto made from 52100 carbon steel. Features a wide flat grind with a medium-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is made from a single piece of spalted tamarind wood.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eSpalted tamarind is not a species of tamarind wood but is common tamarind that has been allowed to enter into a state of controlled spalting (partial decay) where the fungus that has begun to break down the wood fibers creates high contrast and distinct lines between the pale, creamy, heartwood tones. When the spalting is halted at the correct time, the tight grain structure texture and overall integrity of the wood are not compromised.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been able to test a few of Nick's knives and have been 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 represent his work in our knife community.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46038244360413,"sku":"ROLIN20","price":315.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00313_b5794480-91f2-41e8-8dfd-24e0d40648e1.jpg?v=1737765282"},{"product_id":"rolin-knives-200mm-chef-52100-bloodwood","title":"Rolin Knives 200mm Chef 52100 Bloodwood","description":"\u003cp\u003e\u003cspan\u003eHand forged mono steel gyuto made from 52100 carbon steel. Features a wide flat grind with a medium-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is hand made in house from bloodwood with micarta ferrule.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been 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.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46038246752477,"sku":"ROLIN21","price":355.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00302_09e249c5-b442-4e86-9021-0d824645711a.jpg?v=1737765071"},{"product_id":"rolin-knives-240mm-slicer-52100-walnut-maple","title":"Rolin Knives 240mm Slicer 52100 Walnut Maple","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHand forged mono steel slicer made from 52100 carbon steel. Features a wide flat grind with a medium-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is hand made in house from walnut and maple with a striped micarta spacer.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been 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.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46038247506141,"sku":"ROLIN22","price":735.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00291_30d6e9fd-5398-4367-b270-e0bfb9269073.jpg?v=1737764734"},{"product_id":"rolin-knives-185mm-nakiri-gomai-apex-ultra-cocobolo-micarta","title":"Rolin Knives Gomai 185mm Nakiri Apex Ultra Cocobolo Micarta Cedar Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged nakiri featuring a oil quenched GoMai blade using A203 and nickel on top of a Apex Ultra carbon steel core. The blade was acid etched to bring out the striking contrast of the GoMai cladding against the darkened blade. \u003cmeta charset=\"utf-8\"\u003eThe blade has a compound grind for strong release effect and a strong distal taper which has become a calling card of Rolin Knives.\u003cbr\u003e\u003cbr\u003eThe cocobolo and micarta handle was also handmade in house, including the textured handle that was meticulously applied one. little. divot. at a time. Comes with custom moth proof cedar saya.\u003cbr\u003e\u003cbr\u003eApex Ultra is a fine grain, fine carbide low alloy steel made specifically for fine cutlery. Developed by an international team of metallurgist, Larrin Thomas (US), Marco Guldimann (CH), Tobias Hangler (AT). It's valued for its high hardness \u003cem\u003eand \u003c\/em\u003etoughness, it's considered to have the highest toughness of any knife steel, reaching a 66+ HRc in some instances. Usually, when chasing hardness and toughness in a blade steel, one will detrimentally effect the other, but Apex Ultra has been formulated to balance both thanks to it's purity, homogeny and fine microstructure. It takes and holds a fine edge while remaining tough by design.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been 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.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been 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.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46055065485533,"sku":"ROLIN23","price":1125.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00324_274587f5-d475-4336-923f-7fe0e01da83d.jpg?v=1737765712"},{"product_id":"rolin-knives-210mm-chef-apex-ultra-argentine-lignum-vitae-copper","title":"Rolin Knives 210mm Gyuto Apex Ultra Argentine Lignum Vitae Copper","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged gyuto featuring a belt ground then hand finished Apex Ultra blade. The handle is also handmade from Argentine Lignum Vitae with a copper ferrule that was machined in-house then textured by hand. This blade has a strong distal taper, a feature that is becoming a calling card of Rolin Knives.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eApex Ultra is a fine grain, fine carbide low alloy steel made specifically for fine cutlery. Developed by an international team of metallurgist, Larrin Thomas (US), Marco Guldimann (CH), Tobias Hangler (AT). It's valued for its high hardness \u003cem\u003eand \u003c\/em\u003etoughness, it's considered to have the highest toughness of any knife steel, reaching a 66+ HRc in some instances. Usually, when chasing hardness and toughness in a blade steel, one will detrimentally effect the other, but Apex Ultra has been formulated to balance both thanks to it's purity, homogeny and fine microstructure. It takes and holds a fine edge while remaining tough by design.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eArgentine Lignum Vitae shares the same high density and natural oiliness as the more commonly known Geniune Lignum Viate but it's not nearly as regulated. Lignum Vitae species are so dense that they were once used as wooden ball bearings on ships. Argentine Lignum Vitae's oiliness allows it to take on an hyper-smooth polish and when it's exposed to sunlight, it's pale yellow tone turns to a synthetic looking but actually naturally occurring green.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been 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.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46055068434653,"sku":"ROLIN24","price":785.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00280_4d287b09-dc3e-4521-86e8-96e363871087.jpg?v=1737764534"},{"product_id":"rolin-knives-250mm-gomai-125cr1-desert-ironwood-copper","title":"Rolin Knives 250mm Sakimaru Chef Gomai 125cr1 Desert Ironwood Copper Cedar with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged sakimaru chef hybrid featuring a water quenched GoMai blade using A203 and nickel on top of a 125cr1 carbon steel core. The blade was acid etched to bring out the striking contrast of the GoMai cladding against the darkened blade. \u003cmeta charset=\"utf-8\"\u003eThe blade has a slightly convex grind with a strong distal taper and a angled and very flat cutting edge that puts in it the perfect positioning for push cutting when held with a proper pinch grip.\u003cbr\u003e\u003cbr\u003eThe handle is also handmade from desert ironwood with a copper ferrule that was machined in-house the textured by hand with matching copper pins that were individually hammer peened. The cedar saya was handmade including the surface texture and will keep any moths at bay.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e125cr1 is a steel that is virtually identical to the well-known 26c3, or \"Spicy White.\" \u003cmeta charset=\"utf-8\"\u003eWith carbon content upwards of 1.3%, it's known to get very hard and have a bitier cutting feel than traditional shirogami steels thanks to the addition of a small percentage of chromium\u003cbr\u003e\u003cbr\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003eWe have been 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.\u0026lt;\/p\u0026gt;\u003cbr\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46055070925021,"sku":"ROLIN25","price":1395.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00336_9e91b495-d027-4419-ae37-fa98288dddd7.jpg?v=1737765931"},{"product_id":"rolin-knives-honyaki-210mm-gyuto-w2-forge-finish-ebony-spalted-maple","title":"Rolin Knives Honyaki 210mm Gyuto W2 Forge Finish Ebony Spalted Maple with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged and differently heat treated abura honyaki gyuto made from W2 carbon steel with octagonal handle made from ebony with a spalted maple ferrule. Comes with India Ink Dyed Poplar Saya with a waxed thread tethered brass pin.\u003cbr\u003e\u003cbr\u003eThe blade work has unique features compared to more traditional honyaki knives in that it has a compound grind -a wide concave grind through the middle of both sides of the blade that will reduce drag and aid greatly in food release. While traditional honyaki blades are finished smooth, some textured forge finish along the spine.\u003cbr\u003e\u003cbr\u003eAbura honyaki knives are forged using a single piece of oil-quenched steel, offering a more forgiving hardening process while still achieving a very hard, fine-grained blade with excellent sharpness and edge retention.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the never ending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe continue to be impressed with Nick's work across many disciplines of knife forging. Not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46395940405469,"sku":"ROLIN28","price":1095.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02792_c8ecabd0-0668-432d-82bd-e5a54cd43ad1.jpg?v=1745879808"},{"product_id":"rolin-knives-honyaki-250mm-sakimaru-sijihiki-w2-textured-ebony-copper-with-saya","title":"Rolin Knives Honyaki 250mm Sakimaru Sujihiki W2 Textured Ebony \u0026 Copper with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged and differently heat treated mizu honyaki sujihiki made from a convex W2 carbon steel blade with octagonal handle made from ebony with a spalted maple ferrule. The edge has been left thick with a strong distal taper Comes with India Ink Dyed Poplar Saya with a waxed thread tethered brass pin. \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMizu honyaki is one of the most difficult and skilled forging methods in Japanese knife making, using only high-carbon steel that’s hardened by quenching in water. The process is risky—many blades crack—but when done right, it creates a knife with incredible sharpness, a visible hamon line, and unmatched cutting performance.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the never ending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe continue to be impressed with Nick's work across many disciplines of knife forging. Not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46395946565853,"sku":"ROLIN29","price":1340.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02804_3cc01c46-f76c-4a41-9062-e736d3d05b24.jpg?v=1745880392"},{"product_id":"rolin-knives-honyaki-185mm-gyuto-w2-ebony-desert-ironwood-with-saya","title":"Rolin Knives Honyaki 185mm Gyuto W2 Ebony \u0026 Desert Ironwood with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged and differently heat treated abura honyaki gyuto made from a fully convex W2 carbon steel blade with octagonal handle made from ebony with a desert ironwood ferrule. Comes with India Ink Dyed Poplar Saya with a waxed thread tethered brass pin.\u003cbr\u003e\u003cbr\u003eAbura honyaki knives are forged using a single piece of oil-quenched steel, offering a more forgiving hardening process while still achieving a very hard, fine-grained blade with excellent sharpness and edge retention.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the never ending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe continue to be impressed with Nick's work across many disciplines of knife forging. Not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46395954364637,"sku":"ROLIN30","price":885.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02780_d8266397-0154-4af5-836e-db7bdf01b128.jpg?v=1745879332"},{"product_id":"rolin-knives-honyaki-205mm-garasuki-w2-ebony-textured-brass-with-saya","title":"Rolin Knives Honyaki 205mm Garasuki W2 Ebony \u0026 Textured Brass with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged and differently heat treated honyaki garasuki made from W2 carbon steel with octagonal handle made from ebony with a hand textured brass ferrule. Comes with India Ink Dyed Poplar Saya with a waxed thread tethered brass pin.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eMizu honyaki is one of the most difficult and skilled forging methods in Japanese knife making, using only high-carbon steel that’s hardened by quenching in water. The process is risky—many blades crack—but when done right, it creates a knife with incredible sharpness, a visible hamon line, and unmatched cutting performance.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the never ending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe continue to be impressed with Nick's work across many disciplines of knife forging. Not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46395957444829,"sku":"ROLIN31","price":905.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02768_72eec70f-5370-4b51-998c-82ae7e6b64fc.jpg?v=1745878585"},{"product_id":"rolin-knives-honyaki-200mm-gyuto-w2-walnut-micarta-richlite-with-saya","title":"Rolin Knives Honyaki 200mm Bunka W2 Walnut Micarta Richlite with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged and differently heat treated abura honyaki bunka made from W2 carbon steel with octagonal handle made from walnut, micarta and richlite. Comes with custom poplar saya with a waxed thread tethered brass pin.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAbura honyaki knives are forged using a single piece of oil-quenched steel, offering a more forgiving hardening process while still achieving a very hard, fine-grained blade with excellent sharpness and edge retention.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the never ending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe continue to be impressed with Nick's work across many disciplines of knife forging. Not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46395971043549,"sku":"ROLIN32","price":950.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02842_9a4933c5-4343-4f98-9819-c0a5e693d4af.jpg?v=1745882543"},{"product_id":"rolin-knives-honyaki-200mm-bunka-w2-forge-finish-padauk-textured-brass-with-saya","title":"Rolin Knives Honyaki 200mm Bunka 26c3 Forge Finish Padauk \u0026 Textured Brass with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged and differently heat treated abura honyaki bunka made from 26c3 carbon steel with rounded square handle made from padauk with a hand textured brass ferrule. Comes with Dyed Poplar Saya with a waxed thread tethered brass pin.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAbura honyaki knives are forged using a single piece of oil-quenched steel, offering a more forgiving hardening process while still achieving a very hard, fine-grained blade with excellent sharpness and edge retention.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the never ending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe continue to be impressed with Nick's work across many disciplines of knife forging. Not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46395986870493,"sku":"ROLIN33","price":1150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02817_8b40c984-fb8d-4658-9868-befb1cbb7f68.jpg?v=1745881610"},{"product_id":"rolin-knives-gomai-210mm-gyuto-26c3-litnum-vitae-ebony-with-saya","title":"Rolin Knives Gomai 210mm Compound Gyuto 26c3 Litnum Vitae \u0026 Ebony with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged gyuto featuring a mizu quenched GoMai blade using A203 and nickel on top of a 26c3\/125cr1 carbon steel core. The blade was acid etched to bring out the striking contrast of the GoMai cladding against the darkened blade. The blade has a compound grind with a unique patterning of expose core steel running through the middle of the hollow grind. Paired with a strong distal taper, it will have an excellent food release effect. \u003cmeta charset=\"utf-8\"\u003eThe wa-handle is a rounded hexagonal made from Vitnum Vitae with an ebony ferrule.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e125cr1 is a steel that is virtually identical to the well-known 26c3, or \"Spicy White.\" \u003cmeta charset=\"utf-8\"\u003eWith carbon content upwards of 1.3%, it's known to get very hard and have a bitier cutting feel than traditional shirogami steels thanks to the addition of a small percentage of chromium.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eMizu quenching is one of the most difficult and skilled forging methods in knife making, using only high-carbon steel that’s hardened by quenching in water. The process is risky—many blades crack—but when done right, it creates a knife with incredible sharpness, a visible hamon line, and unmatched cutting performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLitnum Vitae (palo santo, ironwood) is a hardwood native to the Carribean and S. America. Called \"wood of life\" due to it's medicinal applications, it's density ranks the highest for traded woods. It's used in shipbuilding, cricket balls and was used as insulators for San Francisco's Trolley system until the 2000s. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the never ending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe continue to be impressed with Nick's work across many disciplines of knife forging. Not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003cbr\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46395997061341,"sku":"ROLIN34","price":1250.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02829_0a5a30b8-d458-4e82-871f-ea4dd8f1dde2.jpg?v=1745882216"},{"product_id":"rolin-knives-gomai-180mm-petty-52100-redwood-eucalyptus","title":"Rolin Knives Gomai 180mm Petty 52100 Redwood \u0026 Eucalyptus","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged oversized petty featuring a abura quenched GoMai blade using A203 and nickel on top of a 52100 carbon steel core. The blade was acid etched to bring out the striking contrast of the GoMai cladding against the darkened blade. The blade has a clean convex grind and a strong distal taper making it capable of a very smooth cut. \u003cmeta charset=\"utf-8\"\u003eThe wa-handle is rounded square made from redwood with an eucalyptus spacer.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAbura knives are forged using a single piece of oil-quenched steel, offering a more forgiving hardening process while still achieving a very hard, fine-grained blade with excellent sharpness and edge retention.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been 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.\u003cbr\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46396156510429,"sku":"ROLIN35","price":650.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02853_0d903c86-0cc6-4eda-9e27-68e15c4ad8f5.jpg?v=1745883060"},{"product_id":"rolin-knives-190mm-gyuto-52100-ebony-horn","title":"Rolin Knives 190mm Gyuto 52100 Ebony \u0026 Horn","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged gyuto featuring a flat ground 52100 blade with a kurouchi finish along the spine and a significant distal taper leaving an ultra thin tip but a robust heel. \u003cmeta charset=\"utf-8\"\u003eThe wa-handle is rounded hexagonal made from ebony with a horn ferrule.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been 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.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46396161622237,"sku":"ROLIN36","price":425.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02863_a249f8e7-a596-4856-8fcd-e3007331ea88.jpg?v=1745883303"},{"product_id":"rolin-knives-175mm-gyuto-52100-ebony-horn","title":"Rolin Knives 175mm Gyuto 52100 Ebony \u0026 Horn","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged gyuto featuring a flat ground 52100 blade with a kurouchi finish along the spine and a significant distal taper leaving a thin tip but a robust heel. \u003cmeta charset=\"utf-8\"\u003eThe wa-handle is rounded hexagonal made from ebony with a horn ferrule.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been 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.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46396161720541,"sku":"ROLIN37","price":405.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02873_d5a43e2e-d42d-4fe3-aa6f-a60e7438e2e3.jpg?v=1745883534"},{"product_id":"rolin-knives-gomai-145mm-petty-vtoku-2-stainless-clad-redwood-eucalyptus","title":"Rolin Knives Gomai 145mm Petty Vtoku 2 Stainless Clad Burnt Osage Orange","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged petty featuring a abura quenched GoMai blade using stainless clade Vtoku 2 steel. The blade was acid etched to bring out the striking contrast of the GoMai cladding against the darkened blade. The blade has a clean convex grind and a strong distal taper making it capable of a very smooth cut. \u003cmeta charset=\"utf-8\"\u003eThe octagonal wa-handle is made from Osage Orange wood—a part of the mulberry family—accented with a charred end and hand-peened brass ferrule.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAbura knives are forged using a single piece of oil-quenched steel, offering a more forgiving hardening process while still achieving a very hard, fine-grained blade with excellent sharpness and edge retention.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been 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.\u003cbr\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46498826584285,"sku":"ROLIN38","price":525.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03719_dc42c02d-679c-4ed7-9ebc-10de5245064a.jpg?v=1750621662"},{"product_id":"rolin-knives-205mm-santoku-apex-ultra-argentine-lignum-brass","title":"Rolin Knives 205mm Santoku Apex Ultra Argentine Lignum Brass","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged oil quenched santoku featuring a belt ground then hand finished convex Apex Ultra blade. The handle is also handmade from Argentine Lignum Vitae with a brass ferrule that was machined in-house then textured by hand. This blade has a strong distal taper, a feature that is becoming a calling card of Rolin Knives.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eApex Ultra is a fine grain, fine carbide low alloy steel made specifically for fine cutlery. Developed by an international team of metallurgist, Larrin Thomas (US), Marco Guldimann (CH), Tobias Hangler (AT). It's valued for its high hardness \u003cem\u003eand \u003c\/em\u003etoughness, it's considered to have the highest toughness of any knife steel, reaching a 66+ HRc in some instances. Usually, when chasing hardness and toughness in a blade steel, one will detrimentally effect the other, but Apex Ultra has been formulated to balance both thanks to it's purity, homogeny and fine microstructure. It takes and holds a fine edge while remaining tough by design.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eArgentine Lignum Vitae shares the same high density and natural oiliness as the more commonly known \u003cem\u003eGeniune Lignum Viate\u003c\/em\u003e but it's not nearly as regulated. Lignum Vitae species are so dense that they were once used as wooden ball bearings on ships. Argentine Lignum Vitae's oiliness allows it to take on an hyper-smooth polish and can change color tone when it's exposed to sunlight. When we received this knife it was a pale yellow but we anticipate it showing significant shades of green in the nearterm.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll 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.\u003cbr\u003e\u003cbr\u003eWe have been 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.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46498856501469,"sku":"ROLIN39","price":725.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03708_ee0d22a9-dee0-4b09-b613-868687f66191.jpg?v=1750621427"},{"product_id":"rolin-knives-honyaki-165mm-nakiri-w2-micarta-brass","title":"Rolin Knives Honyaki 165mm Nakiri W2 Micarta Brass","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged and differently heat treated abura honyaki nakiri made from W2 carbon steel with octagonal handle made from blue Richlite and hand-peened brass ferrule. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAbura honyaki knives are forged using a single piece of oil-quenched steel, offering a more forgiving hardening process while still achieving a very hard, fine-grained blade with excellent sharpness and edge retention.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAll aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the never ending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.\u003cbr\u003e\u003cbr\u003eWe continue to be impressed with Nick's work across many disciplines of knife forging. Not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of his knives. We are lucky to have Nick in our backyard and are proud to be able to show his work to our knife community.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":46498893791453,"sku":"ROLIN40","price":905.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03696_a5d4f5f1-4cdb-4d89-8833-626c66da118b.jpg?v=1750621180"},{"product_id":"rolin-knives-210mm-gyuto-honyaki-w2","title":"Rolin Knives 210mm Gyuto Honyaki W2 Argentine Lignum Vitae","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged and differently heat treated abura honyaki gyuto made from a fully convex W2 carbon steel blade with octagonal handle made from ebony handle with argentine lignum vitae ferrule and hand textured micarta spacer. Comes with walnut saya with a waxed thread tethered brass pin.\u003cbr\u003e\u003cbr\u003eAbura honyaki knives are forged using a single piece of oil-quenched steel, offering a more forgiving hardening process while still achieving a very hard, fine-grained blade with excellent sharpness and edge retention.\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":47434442997981,"sku":"ROLIN46","price":1289.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01533_c0f1b062-8c84-4021-ad5e-e59d92122944.jpg?v=1772305973"},{"product_id":"rolin-knives-honyaki-165mm-nakiri-w2","title":"Rolin Knives Honyaki 170mm Nakiri Compound W2 Desert Ironwood","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand forged and differently heat treated abura honyaki nakiri made from W2 carbon steel with octagonal handle made from desert ironwood and hand-textured copper ferrule. Comes with custom cherry saya and copper pin on waxed thread.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAbura honyaki knives are forged using a single piece of oil-quenched steel, offering a more forgiving hardening process while still achieving a very hard, fine-grained blade with excellent sharpness and edge retention.\u003cbr\u003e\u003c\/p\u003e","brand":"Rolin Knives","offers":[{"title":"Default Title","offer_id":47434453450973,"sku":"ROLIN45","price":1165.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01520_f09f9912-1f13-4f27-88e2-3ca086010657.jpg?v=1772305175"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/collections\/Rolin_1600-5193_ca3da51a-5b5b-4490-9263-9628db9ee76d.jpg?v=1771883112","url":"https:\/\/bernalcutlery.com\/collections\/rolin-knives-archives.oembed","provider":"Bernal Cutlery","version":"1.0","type":"link"}