An ex pilot, landscaper, carpenter and now bladesmith. Nick Edwards began making kitchen and outdoor knives 7 years ago. A man of many talents and qualifications, he now runs Edwards Blades out of a little workshop in Byron Bay, New South Wales.
Given the amount of time I spend looking around for new knives for myself to try, I was a little surprised that I only came across such a high calibre bladesmith only very recently. A maker with a sophisticated style and understanding of kitchen knives.
This is a thin and light gyuto with a lasery convex grind. Wrought iron cladding and a water quenched W2 core. A very nimble blade with a classic gyuto profile suitable for a wide variety of tasks. Finished with a combination of light etchants and loose abrasives to highlight the highly figured blade surface. Paired with ancient Red gum for a timeless look.
|
Steel |
W2 tool steel |
|
Cladding |
Wrought iron |
|
Edge Length |
209mm |
|
Heel Height |
50mm |
|
Spine Thickness at the Heel |
3mm |
|
Spine Thickness 30mm from Tip |
1mm |
|
Weight |
185g |
|
Handle |
Ancient Red Gum |