Introducing the Richmond Remedy!
The Remedy is a western handled chef knife (gyuto) that measures 9.4 inches long or about 240mm on the edge and is made in the USA by our partner Lamson & Goodnow. I designed this knife to be light, thin and hard. This version has a handle made of Morado. The steel used on the Remedy is called CPM154 and is generally reserved for custom knife makers. We had the knives professionally heat treated by Peter's Heat Treat in PA. The steel was tested out at HRC61 which will allow for a steep edge that will last.
This knife is a solid effort by Mark and Lamson/Goodnow. I can’t think of something bad to say about it,other than it takes a little longer to sharpen,but that only equates to much much longer edge life.
The CPM 154 is listed as "semi-stain" resistant. I have no problems with staining,whatsoever,and feel like this is full stainless. The knife has cut every ingredient imaginable and has yet to stain.
This steel will also take as steep of an edge as you can put on it. I have mine set at around 12 degrees,and it screams! Like Murray Carter,I have even shaved with this knife. The knife is like cutting with a piece of sharp glass.
The handle is the perfect cross between a Western style with Japanese finesse. It can be held on the handle only,with perfect feel,or pinch-gripped with no interference from the bolster.
The profile is very similar to Kikuichi’s TKC performance series,and lasers through most ingredients. The tip will literally fly though onions. This one was sharpened up,shaved,cut though a phone book,and still push cut a tomato,without any stropping or honing in between.
Overall,the knife is light in the hand,and even somewhat nimble. It is balanced right in front of the bolster,making a pinch grip weighted perfectly.
This one will stand up to some seriously heavy duty prep,and look pretty all at once. This knife screams to be used.