or
Home | Western Kitchen Knives | Rolin Knives 200mm Chef 52100 Bloodwood

Rolin Knives 200mm Chef 52100 Bloodwood

£288.75
£288.75
Sold Out

Shipping calculated at checkout.

Hand 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.

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.

Brand: Rolin Knives
Blade Smith: Nick Rolin
Producing Area: Bay Area, CA, USA
Profile: Chef
Size: 200mm
Grind: Flat Ground
Blade Type: Mono Carbon
Steel Type: 52100
Handle: Bloodwood & Micarta
Total Length: 325mm
Handle Length: 123mm
Handle to Tip Length: 202mm
Blade Height: 44mm
Edge Length: 197mm
Thickness: 2.8mm
Weight: 148g
Hand Orientation: Ambidextrous
HRc: ~62.5

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon 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.

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 western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.

READ IMPORTANT DELIVERY OPTION INFORMATION

Rolin Knives 200mm Chef 52100...

£288.75
£288.75
Sold Out