|We did a special run of 75 of these knives. All profits go to Second Harvest Food Bank of Southern Wisconsin. Second Harvest is a nonprofit organization committed to ending hunger in 16 southwestern Wisconsin counties through community partnerships.
By focusing on a multipronged approach that includes food distribution, increasing participation in public and private food programs, and mobilizing the public, we serve nearly 141,000 people who struggle with hunger each year; 43% of whom are children.
From July 1, 2011 to June 30, 2012 Second Harvest Foodbank, together with our more than 225 partner agencies and programs, provided nearly 11.5 million meals to those facing hunger.
The Richmond Artifex is my fourth knife and is an all-purpose chef knife/ gyuto that measures 240mm. The name Artifex is Latin for artisan or worker and I designed the knife specifically for people in the food service industry that need a great blade that is tough, versatile and uses world class steel called AEB-L. AEB-L (also called 13C26) steel was designed for razors, which need corrosion resistance, high hardness and very acute edges. Once you try a knife that is made with AEB-L you will see why it is coveted by knife enthusiasts and professionals. The knife will take a very keen edge just like the best carbon steels yet you don't have to worry about rusting. You will also find much better sharpening properties since AEB-L is less prone to produce wire edges that are so common when you sharpen most high end Japanese kitchen knives. We hardened this steel to 60.5-61 for the ideal hardness and toughness.
Finally, this knife is made right here in the United States with our partner Lamson And Goodnow. The factory edge grind is 50/50 at about 15 degrees on each side. We priced this knife aggressively so line cooks, knife enthusiasts and students could afford it.