Back to the reserveBlade, near the heel
The reserve
The chef's knife
I cooked for fifteen years before I picked up a laser, so I have opinions. An eight inch chef knife is the one gift a cook uses every single day, and the good ones last a career. Japanese steel is harder and thinner and takes a keener edge; German steel is heavier and forgives. I buy the one you name, or I pick for the cook you describe. The mark goes near the heel, small, where their hand sees it every shift.
- What it comes to
- $430 to $430the piece at cost, plus the $65 fee for finding it, marking it, and bringing it
- Where the mark goes
- blade, near the heel, blade, spine sideA dark mark annealed into the steel, not cut.
- When
- Within the weekbought locally, marked, hand delivered; one to two weeks when ordered in
The one I buy for you
Starting points, the ones I would buy myself. Want a different one? Name it in the notes and I will source it.
Made in Seki with a Masur birch handle no two of which match. This is the knife for the cook who has everything. The blade takes a small dark mark that sits beside the Damascus like it was always there.
The engraving
Chef Reyes
A dark mark annealed into the steel. The words and the face, on the material. The piece is the real thing.
The face
Where it goes
Also in the reserve
The whole room
Same hands, same care, same delivery run as everything else I make. I am Zach, one shop in Centennial.
VURMZ is an independent engraver, not affiliated with or endorsed by any maker named here. Engraving a piece may void its maker's warranty. Deposit, cancellation, and guarantee terms are in the terms. Photograph by wu yi.