Rolin Knives GoMai 170mm Santoku A203 Clad Apex Ultra Spalted Maple Richlite

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Hand forged oil-quenched santoku featuring a wide bevel, A203 mild steel clad Apex Ultra blade that is lightly acid etched after polishing, revealing the nickel banding in the A203 steel. The handle is also handmade from a stabilized spalted maple handle with a richlite ferrule. This blade has a strong distal taper.

Apex 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 and toughness, 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.

All 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.

We 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.

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Santoku

Santoku means "three virtues," referring to its versatility with meat, fish, and vegetables. It has a shorter, wider blade than a gyuto with a flat edge and slight curve that excels at chopping and low mincing. Ideal for home cooks due to it's smaller size range for general prep across a range of ingredients.

Listed Length: 170mm
Total Length: 304mm
Edge Length: 168mm
Heel Height: 46.75mm
Spine Thickness: tapering from 4mm
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: ApexUltra
Steel Hardness (HRC): 64-65
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Stabilized Curly Maple and Brass Ferrule

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

About Rolin Knives


Rolin Knives is the work of Nick Rolin, an independent American bladesmith working in San Francisco. He's known for his complexly ground high-performance kitchen knives. Working in small batches, Nick forges or laminates his own steels and carefully heat-treats, grinds, and finishes each blade himself. His knives are appreciated for their laser-like cutting ability, clean finishes, and sculpted wa-style handles. With a strong Japanese influence and an uncompromising attention to geometry and balance, Rolin Knives offer professional-level performance for cooks who value handcrafted precision.

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