30-piece R2 Clad Steak Knife Set

30-piece R2 Clad Steak Knife Set

30-piece R2 Clad Steak Knife Set

These beautiful knives, like all of our custom steak knives, have been individually hand-forged by a master bladesmith in Japan using traditional forging methods.   The knives are made from super high grade R2 Stainless Steel powder metal die steel with an elegant traditional-looking satin clad finish with a visible ha.

These beautiful knives, like all of our custom steak knives, have been individually hand-forged by a master bladesmith in Japan using traditional forging methods.  

The knives are made from super high grade R2 Stainless Steel powder metal die steel with an elegant traditional-looking satin clad finish with a visible hamon line near the blade edge. 

Our knife handles were also individually handcrafted with an exquisite specimen of dark, very curly and rare, reclaimed Hawaiian koa wood that looks striking together with hand-contoured brass bolsters, a black accent spacer, and solid brass pins. Finishing details include black accent spacers along the spine.

These knives were a custom consignment for The Grill-NY restaurant. 

We can make custom knives and sets with your choice of blade style and handle materials for your home or restaurant.

Photos show a sampling of the knives in this set. Large orders welcomed. Allow plenty of time for custom orders; each knife is completely made by hand.

We do have more blades like this in stock ready for your custom order with your choice of bolster and storage system.

Contact us at 808-883-0128 for further information.

 All craftsmanship is fully guaranteed.

These steak knives and table forks are great addition to your tableware collection. The blade of the steak knife is made by Tojiro using VG10 steel core, with stainless Damascus cladding; while the fork is made of 18-8 stainless steel. They are paired with an octagonal Bocote handle, elegantly crafted by Marunao, a wood carving factory established in Niigata Prefecture of Japan more than 80 years ago.

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