Goliath 10” San Mai Chef Knife

Most of us are probably familiar with the bible story of David and Goliath. Where the young Israelite, David, faced off against the larger than life Philistine, Goliath. David hurled a stone at Goliath which hit him squarely in the forehead. While Goliath was on the ground, David cut off his head, winning the battle for the Israelites. While Goliath was defeated in this story, we still felt Goliath made a fantastic name for our new, larger than life, 10" san mai chef knife.

Handmade of San Mai Steel, this 10" chef knife is a sight to behold and hold. This is no small knife and will surprise with its size and weight. San Mai Steel comes from Japanese bladesmiths who would weld multiple steels together to create a strong, yet supple blade. The center of the blade is made of high-carbon D2 steel and is sandwiched between two layers of stainless steel. D2 steel is your cutting surface and the two layers of stainless steel act as a protective barrier to the carbon layer. As carbon steel is prone to rust if not dried and oiled, the stainless steel helps protect this layer of steel from potential rust. Perfect for a kitchen knife that needs to be very sharp but isn’t so painstakingly difficult to maintain as a full carbon knife.

Goliath 10" San Mai Chef Knife Specifications

• Overall Length: 15"
• Handle Length: 5"
• Blade Length: 10"
• Blade Material: San Mai Steel (D2 high-carbon steel, sandwiched between two layers of stainless steel)
• Blade thickness: 2.5mm
• Grind: Flat
• Handle Material: Black G10
• Includes a wood presentation box

Please note: Each knife is handmade from natural materials. There will be some variation in color, metal pattern and overall look. The knife you receive will have the same attention to quality and detail as the one pictured but may differ slightly in appearance.

Care Instructions

D2 steel is a high-carbon steel and will rust if not dried and oiled after use. Do not put in dishwasher. Hand wash only with soap and hot water. Dry completely before oiling.