{"title":"Black Label Archives","description":"\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a \u003cmeta charset=\"utf-8\"\u003ehigh performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e","products":[{"product_id":"1-bernal-cutlery-first-run-black-label-52100-210mm-wa-gyuto-oct-ho-horn","title":"#1 Bernal Cutlery First Run Black Label 210mm Wa-Gyuto 52100 Octagonal Ho\/Horn Handle","description":"\u003cp\u003eBernal Cutlery first run 'Black Label' 52100 210mm gyuto with octagonal black horn and ho wood (magnolia) handle. This knife has a hot stamp, see bottom of description for dimensions. \u003c\/p\u003e\n\u003cp\u003e52100 carbon steel \u003cmeta charset=\"utf-8\"\u003ehand forged in Oakland Ca by Bernal Cutlery knife-maker and machinist Eli Sideris and finish ground and handled in our San Francisco shop. Handle is a Japanese made wa handle with ho wood and horn ferrule. \u003c\/p\u003e\n\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a \u003cmeta charset=\"utf-8\"\u003ehigh performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e\n\u003cp\u003eEli has focused on forging 52100 for many many years and we have been big fans of his approach to this steel which can be finished at a big variety of hardnesses, edge taking and edge holding personalities. 52100 can be made very hard and wear resistant but the treatment Eli prefers holds off on exessive hardness in favor of easier sharpening at a variety of edge finishes.\u003c\/p\u003e\n\u003cp\u003eEli forges in the geometry, heat treats and provides a rough grind that Josh follows up with additional thinning and surface finishing at a utilitarian 'migaki' finish with a medium fine scratch pattern on the face that allows for good food release and easy future thinning and re-surfacing without adding the additional expense that an extra fine finish makes. \u003c\/p\u003e\n\u003cp\u003eConsider the general rules of a Japanese knife for use applications; boneless proteins, vegetables and most fruits (some fruit dont play as nicely with carbon steel, I'm looking at you mango). Avoid bones, frozen food, twisting on the board during cutting and general dumb stuff. No dishwasher use. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46266416627933,"sku":"BLKLBL-FA210#1","price":315.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01702_20adb0c1-491d-4b7f-b272-8629704d9eb5.jpg?v=1741392846"},{"product_id":"2-bernal-cutlery-first-run-black-label-52100-210mm-wa-gyuto-oct-ho-blonde-horn","title":"#2 Bernal Cutlery First Run Black Label 210mm Wa-Gyuto 52100Octagonal Ho\/Blonde Horn Handle","description":"\u003cp\u003eBernal Cutlery first run 'Black Label' 52100 210mm gyuto with octagonal blonde horn and ho wood (magnolia) handle. This knife has a hot stamp, see bottom of description for dimensions. \u003c\/p\u003e\n\u003cp\u003e52100 carbon steel \u003cmeta charset=\"utf-8\"\u003ehand forged in Oakland Ca by Bernal Cutlery knife-maker and machinist Eli Sideris and finish ground and handled in our San Francisco shop. Handle is a Japanese made wa handle with ho wood and horn ferrule. \u003c\/p\u003e\n\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a \u003cmeta charset=\"utf-8\"\u003ehigh performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e\n\u003cp\u003eEli has focused on forging 52100 for many many years and we have been big fans of his approach to this steel which can be finished at a big variety of hardnesses, edge taking and edge holding personalities. 52100 can be made very hard and wear resistant but the treatment Eli prefers holds off on exessive hardness in favor of easier sharpening at a variety of edge finishes.\u003c\/p\u003e\n\u003cp\u003eEli forges in the geometry, heat treats and provides a rough grind that Josh follows up with additional thinning and surface finishing at a utilitarian 'migaki' finish with a medium fine scratch pattern on the face that allows for good food release and easy future thinning and re-surfacing without adding the additional expense that an extra fine finish makes. \u003c\/p\u003e\n\u003cp\u003eConsider the general rules of a Japanese knife for use applications; boneless proteins, vegetables and most fruits (some fruit dont play as nicely with carbon steel, I'm looking at you mango). Avoid bones, frozen food, twisting on the board during cutting and general dumb stuff. No dishwasher use. \u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46266445889757,"sku":"BLKLBL-FA210#2","price":315.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01712_d0d22f41-9445-4e3a-beef-232bb9f85adb.jpg?v=1741393381"},{"product_id":"3-bernal-cutlery-first-run-black-label-52100-210mm-wa-gyuto-oct-ho-blonde-horn","title":"#3 Bernal Cutlery First Run Black Label 210mm Wa-Gyuto 52100 Octagonal Ho\/Blonde Horn Handle","description":"\u003cp\u003eBernal Cutlery first run 'Black Label' 52100 210mm gyuto with octagonal blonde horn and ho wood (magnolia) handle. This knife has a hot stamp, see bottom of description for dimensions. \u003c\/p\u003e\n\u003cp\u003e52100 carbon steel \u003cmeta charset=\"utf-8\"\u003ehand forged in Oakland Ca by Bernal Cutlery knife-maker and machinist Eli Sideris and finish ground and handled in our San Francisco shop. Handle is a Japanese made wa handle with ho wood and horn ferrule. \u003c\/p\u003e\n\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a \u003cmeta charset=\"utf-8\"\u003ehigh performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e\n\u003cp\u003eEli has focused on forging 52100 for many many years and we have been big fans of his approach to this steel which can be finished at a big variety of hardnesses, edge taking and edge holding personalities. 52100 can be made very hard and wear resistant but the treatment Eli prefers holds off on exessive hardness in favor of easier sharpening at a variety of edge finishes.\u003c\/p\u003e\n\u003cp\u003eEli forges in the geometry, heat treats and provides a rough grind that Josh follows up with additional thinning and surface finishing at a utilitarian 'migaki' finish with a medium fine scratch pattern on the face that allows for good food release and easy future thinning and re-surfacing without adding the additional expense that an extra fine finish makes. \u003c\/p\u003e\n\u003cp\u003eConsider the general rules of a Japanese knife for use applications; boneless proteins, vegetables and most fruits (some fruit dont play as nicely with carbon steel, I'm looking at you mango). Avoid bones, frozen food, twisting on the board during cutting and general dumb stuff. No dishwasher use. \u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46266452934877,"sku":"BLKLBL-FA210#3","price":315.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01721_c5092a61-afb4-48d2-b190-4f4ff8fc1141.jpg?v=1741393892"},{"product_id":"bernal-cutlery-first-run-black-label-52100-165mm-wa-nakiri-oct-ho-blonde-horn","title":"#4 Bernal Cutlery First Run Black Label 165mm Wa-Nakiri 52100 Octagonal Ho\/Blonde Horn Handle","description":"\u003cp\u003eBernal Cutlery first run 'Black Label' 52100 165mm nakiri with octagonal blonde horn and ho wood (magnolia) handle. This knife has a hot stamp, see bottom of description for dimensions. \u003c\/p\u003e\n\u003cp\u003e52100 carbon steel \u003cmeta charset=\"utf-8\"\u003ehand forged in Oakland Ca by Bernal Cutlery knife-maker and machinist Eli Sideris and finish ground and handled in our San Francisco shop. Handle is a Japanese made wa handle with ho wood and horn ferrule. \u003c\/p\u003e\n\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a \u003cmeta charset=\"utf-8\"\u003ehigh performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e\n\u003cp\u003eEli has focused on forging 52100 for many many years and we have been big fans of his approach to this steel which can be finished at a big variety of hardnesses, edge taking and edge holding personalities. 52100 can be made very hard and wear resistant but the treatment Eli prefers holds off on exessive hardness in favor of easier sharpening at a variety of edge finishes.\u003c\/p\u003e\n\u003cp\u003eEli forges in the geometry, heat treats and provides a rough grind that Josh follows up with additional thinning and surface finishing at a utilitarian 'migaki' finish with a medium fine scratch pattern on the face that allows for good food release and easy future thinning and re-surfacing without adding the additional expense that an extra fine finish makes. \u003c\/p\u003e\n\u003cp\u003eConsider the general rules of a Japanese knife for use applications; boneless proteins, vegetables and most fruits (some fruit dont play as nicely with carbon steel, I'm looking at you mango). Avoid bones, frozen food, twisting on the board during cutting and general dumb stuff. No dishwasher use. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46266462109917,"sku":"BLKLBL-DA165#4","price":250.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01661_f9ad6f7d-92df-4b48-b5eb-a0ab97b893e2.jpg?v=1741391524"},{"product_id":"5-bernal-cutlery-first-run-black-label-52100-210mm-wa-gyuto-oct-ho-horn","title":"#5 Bernal Cutlery First Run Black Label 210mm Wa-Gyuto 52100 Octagonal Ho\/Horn Handle","description":"\u003cp\u003eBernal Cutlery first run 'Black Label' 52100 210mm gyuto with octagonal black horn and ho wood (magnolia) handle. This knife has a hot stamp, see bottom of description for dimensions. \u003c\/p\u003e\n\u003cp\u003e52100 carbon steel \u003cmeta charset=\"utf-8\"\u003ehand forged in Oakland Ca by Bernal Cutlery knife-maker and machinist Eli Sideris and finish ground and handled in our San Francisco shop. Handle is a Japanese made wa handle with ho wood and horn ferrule. \u003c\/p\u003e\n\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a \u003cmeta charset=\"utf-8\"\u003ehigh performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e\n\u003cp\u003eEli has focused on forging 52100 for many many years and we have been big fans of his approach to this steel which can be finished at a big variety of hardnesses, edge taking and edge holding personalities. 52100 can be made very hard and wear resistant but the treatment Eli prefers holds off on exessive hardness in favor of easier sharpening at a variety of edge finishes.\u003c\/p\u003e\n\u003cp\u003eEli forges in the geometry, heat treats and provides a rough grind that Josh follows up with additional thinning and surface finishing at a utilitarian 'migaki' finish with a medium fine scratch pattern on the face that allows for good food release and easy future thinning and re-surfacing without adding the additional expense that an extra fine finish makes. \u003c\/p\u003e\n\u003cp\u003eConsider the general rules of a Japanese knife for use applications; boneless proteins, vegetables and most fruits (some fruit dont play as nicely with carbon steel, I'm looking at you mango). Avoid bones, frozen food, twisting on the board during cutting and general dumb stuff. No dishwasher use. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46266485145821,"sku":"BLKLBL-FA210#5","price":315.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01730_9569ea66-5eaa-475c-bd67-e6bfe0ff2c1e.jpg?v=1741394598"},{"product_id":"6-bernal-cutlery-first-run-black-label-52100-165mm-wa-nakiri-oct-ho-horn","title":"#6 Bernal Cutlery First Run Black Label 165mm Wa-Nakiri 52100 Octagonal Ho\/Horn Handle","description":"\u003cp\u003eBernal Cutlery first run 'Black Label' 52100 165mm nakiri with octagonal black horn and ho wood (magnolia) handle (shorter and thicker than other handles in first run. This knife has a hot stamp, see bottom of description for dimensions. \u003c\/p\u003e\n\u003cp\u003e52100 carbon steel \u003cmeta charset=\"utf-8\"\u003ehand forged in Oakland Ca by Bernal Cutlery knife-maker and machinist Eli Sideris and finish ground and handled in our San Francisco shop. Handle is a Japanese made wa handle with ho wood and horn ferrule. \u003c\/p\u003e\n\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a \u003cmeta charset=\"utf-8\"\u003ehigh performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e\n\u003cp\u003eEli has focused on forging 52100 for many many years and we have been big fans of his approach to this steel which can be finished at a big variety of hardnesses, edge taking and edge holding personalities. 52100 can be made very hard and wear resistant but the treatment Eli prefers holds off on exessive hardness in favor of easier sharpening at a variety of edge finishes.\u003c\/p\u003e\n\u003cp\u003eEli forges in the geometry, heat treats and provides a rough grind that Josh follows up with additional thinning and surface finishing at a utilitarian 'migaki' finish with a medium fine scratch pattern on the face that allows for good food release and easy future thinning and re-surfacing without adding the additional expense that an extra fine finish makes. \u003c\/p\u003e\n\u003cp\u003eConsider the general rules of a Japanese knife for use applications; boneless proteins, vegetables and most fruits (some fruit dont play as nicely with carbon steel, I'm looking at you mango). Avoid bones, frozen food, twisting on the board during cutting and general dumb stuff. No dishwasher use. \u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46266515587293,"sku":"BLKLBL-DA165#6","price":250.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01738_882f555d-d803-450d-9a16-a8a1782f53af.jpg?v=1741395112"},{"product_id":"7-bernal-cutlery-first-run-black-label-52100-165mm-wa-nakiri-oct-wenge-lg-handle","title":"#7 Bernal Cutlery First Run Black Label 165mm Wa-Nakiri 52100 Large Octagonal Wenge Handle","description":"\u003cp\u003eBernal Cutlery first run 'Black Label' 52100 165mm nakiri with octagonal black wenge handle. This knife has a hot stamp, see bottom of description for dimensions. \u003c\/p\u003e\n\u003cp\u003e52100 carbon steel \u003cmeta charset=\"utf-8\"\u003ehand forged in Oakland Ca by Bernal Cutlery knife-maker and machinist Eli Sideris and finish ground and handled in our San Francisco shop. Handle is a Japanese made wa handle with ho wood and horn ferrule. \u003c\/p\u003e\n\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a \u003cmeta charset=\"utf-8\"\u003ehigh performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e\n\u003cp\u003eEli has focused on forging 52100 for many many years and we have been big fans of his approach to this steel which can be finished at a big variety of hardnesses, edge taking and edge holding personalities. 52100 can be made very hard and wear resistant but the treatment Eli prefers holds off on exessive hardness in favor of easier sharpening at a variety of edge finishes.\u003c\/p\u003e\n\u003cp\u003eEli forges in the geometry, heat treats and provides a rough grind that Josh follows up with additional thinning and surface finishing at a utilitarian 'migaki' finish with a medium fine scratch pattern on the face that allows for good food release and easy future thinning and re-surfacing without adding the additional expense that an extra fine finish makes. \u003c\/p\u003e\n\u003cp\u003eConsider the general rules of a Japanese knife for use applications; boneless proteins, vegetables and most fruits (some fruit dont play as nicely with carbon steel, I'm looking at you mango). Avoid bones, frozen food, twisting on the board during cutting and general dumb stuff. No dishwasher use. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46266532823261,"sku":"BLKLBL-DA165#7","price":250.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01746_677bc65b-1f60-44d9-aab3-989dd96dfd9d.jpg?v=1741395546"},{"product_id":"8-bernal-cutlery-first-run-black-label-52100-165mm-wa-nakiri-oct-wenge","title":"#8 Bernal Cutlery First Run Black Label 165mm Wa-Nakiri 52100 Octagonal Wenge Handle","description":"\u003cp\u003eBernal Cutlery first run 'Black Label' 52100 165mm nakiri with octagonal black wenge handle. This knife has a hot stamp, see bottom of description for dimensions. \u003c\/p\u003e\n\u003cp\u003e52100 carbon steel \u003cmeta charset=\"utf-8\"\u003ehand forged in Oakland Ca by Bernal Cutlery knife-maker and machinist Eli Sideris and finish ground and handled in our San Francisco shop. Handle is a Japanese made wa handle with ho wood and horn ferrule. \u003c\/p\u003e\n\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a \u003cmeta charset=\"utf-8\"\u003ehigh performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e\n\u003cp\u003eEli has focused on forging 52100 for many many years and we have been big fans of his approach to this steel which can be finished at a big variety of hardnesses, edge taking and edge holding personalities. 52100 can be made very hard and wear resistant but the treatment Eli prefers holds off on exessive hardness in favor of easier sharpening at a variety of edge finishes.\u003c\/p\u003e\n\u003cp\u003eEli forges in the geometry, heat treats and provides a rough grind that Josh follows up with additional thinning and surface finishing at a utilitarian 'migaki' finish with a medium fine scratch pattern on the face that allows for good food release and easy future thinning and re-surfacing without adding the additional expense that an extra fine finish makes. \u003c\/p\u003e\n\u003cp\u003eConsider the general rules of a Japanese knife for use applications; boneless proteins, vegetables and most fruits (some fruit dont play as nicely with carbon steel, I'm looking at you mango). Avoid bones, frozen food, twisting on the board during cutting and general dumb stuff. No dishwasher use. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46266556842205,"sku":"BLKLBL-DA165#8","price":250.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01755_270f9c45-26c8-4b12-9fb4-5a29793fc156.jpg?v=1741551350"},{"product_id":"9-bernal-cutlery-second-run-black-label-165mm-wa-gyuto-52100-octagonal-oct-ho-horn-handle","title":"#9 Bernal Cutlery Second Run Black Label 210mm Wa-Gyuto 52100 Ho \u0026 Horn Handle","description":"\u003cp\u003eBernal Cutlery second run 'Black Label' 52100 210mm gyuto with octagonal ho and horn handle. This knife has a laser etched stamp.\u003c\/p\u003e\n\u003cp\u003e52100 carbon steel \u003cmeta charset=\"utf-8\"\u003ehand forged in Oakland, CA by Bernal Cutlery knife-maker and machinist Eli Sideris and finish ground and handled in our San Francisco shop. Handle is a Japanese made wa handle with ho wood and horn ferrule. \u003c\/p\u003e\n\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a \u003cmeta charset=\"utf-8\"\u003ehigh performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e\n\u003cp\u003eEli has focused on forging 52100 for many many years and we have been big fans of his approach to this steel which can be finished at a big variety of hardnesses, edge taking and edge holding personalities. 52100 can be made very hard and wear resistant but the treatment Eli prefers holds off on excessive hardness in favor of easier sharpening at a variety of edge finishes.\u003c\/p\u003e\n\u003cp\u003eEli forges in the geometry, heat treats and provides a rough grind that Josh follows up with additional thinning and surface finishing at a utilitarian 'migaki' finish with a medium fine scratch pattern on the face that allows for good food release and easy future thinning and re-surfacing without adding the additional expense that an extra fine finish makes. \u003c\/p\u003e\n\u003cp\u003eConsider the general rules of a Japanese knife for use applications; boneless proteins, vegetables and most fruits (Some fruit don't play as nicely with carbon steel, I'm looking at you mango). Avoid bones, frozen food, twisting on the board during cutting and general dumb stuff. No dishwasher use. \u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46379349410013,"sku":"BLKLBL-FA210#09","price":325.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06160_0bc18237-50ef-4e1e-a03a-81936d451e4d.jpg?v=1745430039"},{"product_id":"10-bernal-cutlery-second-run-black-label-165mm-wa-gyuto-52100-octagonal-oct-ho-horn-handle","title":"#10 Bernal Cutlery Second Run Black Label 210mm Wa-Gyuto 52100 Ho \u0026 Horn Handle","description":"\u003cp\u003eBernal Cutlery second run 'Black Label' 52100 210mm gyuto with octagonal ho and horn handle. This knife has a laser etched stamp.\u003c\/p\u003e\n\u003cp\u003e52100 carbon steel hand forged in Oakland, CA by Bernal Cutlery knife-maker and machinist Eli Sideris and finish ground and handled in our San Francisco shop. Handle is a Japanese made wa handle with ho wood and horn ferrule.\u003c\/p\u003e\n\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a high performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e\n\u003cp\u003eEli has focused on forging 52100 for many many years and we have been big fans of his approach to this steel which can be finished at a big variety of hardnesses, edge taking and edge holding personalities. 52100 can be made very hard and wear resistant but the treatment Eli prefers holds off on excessive hardness in favor of easier sharpening at a variety of edge finishes.\u003c\/p\u003e\n\u003cp\u003eEli forges in the geometry, heat treats and provides a rough grind that Josh follows up with additional thinning and surface finishing at a utilitarian 'migaki' finish with a medium fine scratch pattern on the face that allows for good food release and easy future thinning and re-surfacing without adding the additional expense that an extra fine finish makes.\u003c\/p\u003e\n\u003cp\u003eConsider the general rules of a Japanese knife for use applications; boneless proteins, vegetables and most fruits (some fruit dont play as nicely with carbon steel, I'm looking at you mango). Avoid bones, frozen food, twisting on the board during cutting and general dumb stuff. No dishwasher use.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46379351933149,"sku":"BLKLBL-FA210#10","price":325.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06169_818e6332-f79e-4446-8f99-3233de46a7b6.jpg?v=1745431470"},{"product_id":"11-bernal-cutlery-second-run-black-label-165mm-wa-gyuto-52100-octagonal-oct-ho-horn-handle","title":"#11 Bernal Cutlery Second Run Black Label 210mm Wa-Gyuto 52100 Ho \u0026 Horn Handle","description":"\u003cp\u003eBernal Cutlery second run 'Black Label' 52100 210mm gyuto with octagonal ho and horn handle. This knife has a laser etched stamp.\u003c\/p\u003e\n\u003cp\u003e52100 carbon steel \u003cmeta charset=\"utf-8\"\u003ehand forged in Oakland, CA by Bernal Cutlery knife-maker and machinist Eli Sideris and finish ground and handled in our San Francisco shop. Handle is a Japanese made wa handle with ho wood and horn ferrule. \u003c\/p\u003e\n\u003cp\u003eThe Black Label series blends Western and Japanese materials, techniques and sensibilities to make a fine cutting knife with good edge duration and easy sharpenability. Our intention was to make a \u003cmeta charset=\"utf-8\"\u003ehigh performing, not too expensive forged knife with a little more weight and a steeper distal taper than our stock removal Greenfield series for those who like a more forward feel and thicker spine.\u003c\/p\u003e\n\u003cp\u003eEli has focused on forging 52100 for many many years and we have been big fans of his approach to this steel which can be finished at a big variety of hardnesses, edge taking and edge holding personalities. 52100 can be made very hard and wear resistant but the treatment Eli prefers holds off on excessive hardness in favor of easier sharpening at a variety of edge finishes.\u003c\/p\u003e\n\u003cp\u003eEli forges in the geometry, heat treats and provides a rough grind that Josh follows up with additional thinning and surface finishing at a utilitarian 'migaki' finish with a medium fine scratch pattern on the face that allows for good food release and easy future thinning and re-surfacing without adding the additional expense that an extra fine finish makes. \u003c\/p\u003e\n\u003cp\u003eConsider the general rules of a Japanese knife for use applications; boneless proteins, vegetables and most fruits (Some fruit don't play as nicely with carbon steel, I'm looking at you mango). Avoid bones, frozen food, twisting on the board during cutting and general dumb stuff. No dishwasher use. \u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46379354456285,"sku":"BLKLBL-FA210#11","price":325.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06179_44c57f81-9e4d-4054-a11b-eacf679eaf8e.jpg?v=1745431882"},{"product_id":"bernal-cutlery-black-label-9-plate-semelle-chef-knife-52100-nickel-corby-bolts-antique-bone","title":"Bernal Cutlery Hand Forged 9\" Plate Semelle Chef Knife 52100 Nickel Corby Bolts Antique Bone Handle","description":"\u003cp\u003eInspired by our travels to important historical knife-making centers, this knife is inspired by the plate semelle work knife of Thiers, France, the heart of French knife-making.\u003c\/p\u003e\n\u003cp\u003eThis French-style plate semelle (flat plate) chef knife was hand forged by Bernal Cutlery resident knife-maker Elias Sideris in 52100 carbon steel with nickel corby bolts on a vintage cow bone handle. The blade has a nice distal taper and is ground with a good amount of convexity in the heel, getting thinner towards the tip half of the knife in the old French hand grinding style. \u003c\/p\u003e\n\u003cp\u003eThe plate semelle design is a very old work knife design consisting of a forged blade tapering in thickness along the tang and blade from the beginning of the blade at the handle. Plate semelle knives would typically be handled in wood, horn, or, in this knife's case, cow bone. \u003c\/p\u003e\n\u003cp\u003eMade as sturdy work knives this simple design is at the core of Thiers history as a center of practical knife making and is the reason Thiers was prepared to become the center of knife making in France after the revolution at a time when other competing knife-making towns were either in decline or not productive enough. \u003c\/p\u003e\n\u003cp\u003eElias began blacksmithing in 2011 and worked for many years in Greenfield, Massachusetts, which has a very rich history of American knife and tool making, before moving to the Bay Area and joining Bernal Cutlery as a machinist and knife-maker.  Watch about it on our \u003ca href=\"https:\/\/www.youtube.com\/watch?v=OPCCywvAAhE\u0026amp;t=132s\"\u003eYouTube Channe\u003c\/a\u003el; Read about it in our\u003ca href=\"https:\/\/kellykozakandjoshdonald.substack.com\/p\/astralworks-x-bernalcutlery\"\u003e substack.\u003c\/a\u003e\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46379460952285,"sku":"BCHANDFORGEPLAT01","price":625.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06067_ebae789e-c489-4a3d-8d43-facfd9f97b65.jpg?v=1745360589"}],"url":"https:\/\/bernalcutlery.com\/en-de\/collections\/black-label-archives.oembed","provider":"Bernal Cutlery","version":"1.0","type":"link"}