My Richmond boning knife measures 160mm on the edge and is fairly stiff with just a little flex. 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.
I designed this knife to be thin with a nice sized handle made of black linen micarta with a classic 2 rivet design. The handle is very stable and is designed to give you years of worry free use. 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. I hope you enjoy my newest knife. Kind Regards, Mark Richmond.
weight: 5.6ozblade length: 160mmtotal length: 291mmspine thickness at base: 2.4mmblade depth at base: 22.46mm