SOFTCUT - 80CrV2 Carbon - Kurouchi - 130mm Ko-Bunka - Charred Oak Handle

Brand: SOFTCUT Knife Co. 
Smith: Kiran Chapman
Sharpener: Kiran Chapman
Made in: Portland, ME
Line: 80CrV2 "Kuro"
Profile: Gyuto
Edge Length: 202mm
Blade Height: 58mm
Edge Steel: 80CrV2
Steel Type: Carbon
Grind: Wide Bevel
Construction: Mono-Steel
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Charred Oak
Total Length: 337mm
Spine Length: 210mm
Thickness of Spine at Handle: 3mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: 0.4mm
Handle Length: 128mm
Weight: 185g
Saya/Guard: Purchased Separately

Handmade in Maine by SOFTCUT Knife Co.

Please note: These pictures and measurements are examples. Individual knives may differ slightly in appearance and measurements.

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Gabriel is among the finest axe makers working today. Over tens of thousands of hours at the forge, he has shaped thousands of axes, hatchets, and tools across an extraordinary range of patterns and purposes. Much of his work is carried out on machinery he designed, built, repaired, or modified himself, reflecting a maker who understands not just the tool, but the entire system behind it. Gabriel was also the founding employee and primary maker at a now well-established regional axe company, where he was hired to design, engineer, build, and operate the complete production process that continues to produce thousands of axes each year.

Since  founding New England Axe & Tool (NEAT) in a workshop he once again designed, engineered, and built entirely by hand, from the electrical system to the final stud and finish. Every hammer, set of tongs, die, and stamp is made by Gabriel himself. Every piece of steel, wood, and leather in each NEAT tool is worked solely by Gabriel McNeil.

Gabriel’s work is defined by a rare union of metallurgical insight, mechanical mastery, and hands-on material expertise. The value of his tools is ultimately proven through their durability, balance, and uncompromising performance in use.

Brand: Northeast Axe & Tool (NEAT)
Smith: Gabriel McNeill
Line: Splitting Axe
Made In: Portland, Maine, USA
Edge Steel: 1055
Steel Type: Carbon
Finish: Kurouchi (forge finish)
Handle Material: Full Tang, Stacked Leather 
Handle Length: 5.25"
Cutting Edge: 3"
Total Weight: 2lbs
Cover/Sheath: Yes, Leather Cover

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Brand: Hitohira ひとひら (一片)
Made in: Sanjo, Niigata - Japan 
Line: TD
Profile: Sujihiki
Edge Length: 244mm
Blade Height: 34mm
Edge Steel: Aogami #2 (Blue #2)
Steel Type: Carbon
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Nashiji
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Bird's Eye Maple
Spine Length: 263mm
Thickness of Spine at Handle: 4.5mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: .9mm
Handle Length: 137mm
Total Length: 398mm
Weight: 127g
Saya/Guard: Sold Separately

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Care Advisement: Carbon with Stainless Cladding

This blade has a stainless cladding around most of the knife except for the edge, which is fully carbon. Care must still be used to avoid rust especially on the carbon portion of the blade. Wipe dry after each use, and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time on the carbon portion helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as softer woods and plastics.

Brand: Hitohira ひとひら (一片)  
Made In: Seki, Gifu - Japan  
Line: Imojiya TH
Profile: Bread Knife
Edge Length: 227mm
Blade Height: 37mm
Edge Steel: Mono DSR-1K6 
Steel Type: Stainless
Bevel: Serrated 
Bevel Symmetry: Right Handed Serrations
Hand Orientation: Ambidextrous
Handle: Teak & Resin Ferrule, Octagonal 
Total Length: 372mm
Spine Length: 245mm
Thickness of Spine at Handle: 2mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: .6mm
Handle Length: 128mm
Weight: 113g
Saya/Guard: Sold Separately

Please note: These pictures and measurements are examples. Individual knives may differ slightly in appearance and measurements. 

“An indispensable guide for Italian home cooks.” —Kim Severson, New York Times

The most iconic and beloved Italian cookbook ever published—a treasury of over 1,600 definitive regional recipes that inspired the worldwide bestseller The Silver Spoon—translated for the first time in full for the American kitchen.

In 1929, two years before The Joy of Cooking was published in America, and two decades before The Silver Spoon in Italy, Ada Boni wrote The Talisman of Happiness—the original must-have culinary bible for Italians. Generations of cooks have turned to “Il Talismano” as the definitive source for classic dishes that bring comfort, nostalgia, and deep pleasure—including the iconic Marcella Hazan, who used the book to teach herself how to cook. Cataloging all the flavors and traditions that define Italian cuisine, it quickly became a quintessential wedding gift: a talisman of luck for newlyweds beginning a new life. “There can be no true happiness,” Boni wrote, “if such an essential part of our daily lives as eating is neglected.”

Talisman became a national treasure, growing in length every time a new edition was published. In this landmark first English edition of the complete work, featuring nearly 1,700 recipes, American cooks can finally appreciate Talisman in full. Carefully translated to preserve the spirit and warmth of the original, this new edition makes the richness of Italy’s regional cooking accessible to all—and includes American measurements, delightful illustrations, and forewords by Lidia Bastianich and Katie Parla.
 
Boni wrote Talisman for anyone longing for a taste of the traditional, and included notes offering kitchen insights with the occasional bit of stern guidance. Whether you are a seasoned cook or are just beginning your culinary journey, Talisman offers the gift of good luck alongside timeless recipes that embrace the true spirit of Italian cuisine: cooking to feed the body and nourish the soul.

Hardcover | Voracious | 912 pages