Andrimne
"Andrimne" Fine Master Chef's Custom Knife
- Size: Length overall: 15.375" (39.1 cm), Blade Length: 10.5" (26.7 cm), Thickness: .182" (4.6 mm)
- Weight: Knife: 1 lb, 6 oz. (624 grams) Sheath: 10.6 oz. (301 grams)
- Blade: 440C High Chromium Martensitic Stainless Steel, Hardened and Tempered to Rockwell C58, mirror finished
- Fittings: 304 Austenitic High Nickel, High Chromium Stainless Steel
- Handle: Peach Fruitwood
- Sheath: Hand-stamped, hand-laced Leather
- Knife: Custom made for a professional chef, this knife design is a very old one,
dating back literally millennia. Nowadays, the knife is recognized
as a hop and cabbage knife or a classic butcher's knife.
Because the earliest references I could find of this knife are
Danish, the Andrimne was named for the Norse male God of Chefs.
Andrimne is the cook of the Gods. He roasts Sarimne the
boar in the cauldron Eldrimne, which never runs out of
food. After the meal has been eaten, Saerimne is brought
back to life in order to be cooked and consumed again at the next
meal. This Andrimne is a master chef's knife, with a substantial
blade that is surprisingly light for its width. The blade is hollow
ground in 440C high chromium martensitic stainless steel and mirror
polished for the highest corrosion resistance and easiest cleaning.
The grind supports a razor keen cutting edge, and the hollow grind
will allow easy sharpening for decades of use. The blade drops down
significantly at the ricasso so the fingers are kept away from the
board. There is no filework to allow smooth and easy cleaning. The
fittings on the knife are characteristic of a hidden tang knife, and
I made them out of turned and polished 304 high nickel, high
chromium austenitic stainless steel for the highest corrosion
resistance and great toughness and durability. The front piece is
actually a guard-ferrule, as it is bored with a tuned socket to
accept the handle while protecting the wood handle ends from
splitting, swelling, and intrusion of moisture and liquids. The
pommel-ferrule is made the same way, out of six ounces of 304
stainless steel to counterbalance the large blade. The ferrules
are mirror polished for easy cleaning, and the front ferrule is
soldered to the tang shoulder to make a solid and tight fit for the
handle. Additionally, the handle is filled and sealed with jeweler's
quality bedding epoxy throughout. The internal hidden tang of the
knife is all stainless steel, welded in a high purity process and annealed for toughness. The handle I chose for this project is
Peach fruit wood, a very hard, tough, and durable wood that is
rarely used on projects, because of the size and availability of the
wood. The wood has very tight grain, is very solid, and I've turned
and shaped it by hand, applying a French polish and sealing coat of
oils and waxes. The handle shape is comfortable and inviting to the
hand.
- Sheath: The client requested a rustic sheath,
so I made this one of 9 -10 oz. leather shoulder, hand-stamped and
tooled in an aggressive textured pattern, dyed it medium brown and
hand-laced the face, back, and welts. The sheath is solid and protective, and should
last for generations.
- A bold and useful Master Chef's knife for the professional chef.
Thanks, C. G.!
Mr. Fisher,
It is just before midnight here in NYC, just walked in the door,
home from a long day at the restaurant. To my surprise was a FedEx
box waiting for me in the hallway. I am normally a pretty collected
individual, however I was like a kid on Christmas as I opened the box.
I am beyond impressed with the knife, it truly is a work of art
and great craftsmanship rolled into one. From the sheath, to the
balance of the blade, to the beautifully sculpted handle, I really
could not ask for more. You have a great talent and I thank you for
putting such time, effort and precision into this knife, it will be
cherished for a lifetime.
Thank you again Mr. Fisher.
Sincerely,
L. C. G.
Please click on thumbnail knife photos