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Home | Vault | Trade In Don Carlos Andrade 140mm Utility 52100 Blackwood Micarta

Trade In Don Carlos Andrade 140mm Utility 52100 Blackwood Micarta

€1.056,30
€1.056,30
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Trade in large petty, small chef, utility knife in excellent condition without original packaging but with original custom sheath with fabric wrapping and certificate.

Called a "Small French Knife," this 52100 carbon steel blade has the shape of a French style chef knife but features a strong Japanese style hamaguri grind. The blade has a faint etch patterning with a smooth satin finish under an oxidation layer, indicating use. Otherwise, the knife is in fantastic condition with lots of thinness left behind the edge. The Japanese style wa-handle is made from African Blackwood with a Antique Ivory Micarta and features a unique mosaic pin in the end. 

This knife was made by well-known American knife maker Don Carlos Andrade out of Los Osos, CA. A former artist and chef, he learned blacksmithing from mentor and friend, Too Gai of Arizona and is known for his finely finished hand-forged blades using traditional techniques. Andrade operates California Custom Knives where he makes only 40-50 knives per year. He knives are coveted for their rarity and for being high-performers with a artistic finish.

Brand: California Custom Knives
Blacksmith: Don Carlos Andrade
Producing Area: Los Osos, CA, USA
Profile: Utility
Size: 140mm
Steel Type: Carbon Steel
Steel: 52100
Handle: African Blackwood with Antique Linen Micarta ferrule & mosaic pin.
Total Length: 285mm
Edge Length: 140mm
Handle to Tip Length: 141mm
Blade Height: 42mm
Thickness: 1.04mm
Handle Length: 137mm
Weight:128g
Hand Orientation: Ambidextrous
HRC: 59-60
Saya: Included

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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