Name: 150 mm "Callisto" Petty
Brand: Acre Knife
SKU: AOA-CAL02
Price: 515.0 USD
Availability: InStock

bladesmith: Andrews

Callisto is one of Jupiter’s largest moons, recognizable for its ancient, cratered surface. It has endured ages. Adam’s Callisto brings that same subtle strength and reliability to the kitchen. Its six-inch blade is approachable and agile without feeling limited, making it useful for everything from small prep to tasks that call for a little more precision.

Handle + Blade

Bocote + San Mai

$625.00

Shipping calculated at checkout.

Free domestic shipping

Complimentary lifetime sharpening

Made in Portland, Oregon

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Adam Andrews

After a decade working as a cook, Adam Andrews’ cutlery had become an extension of his hand. Wanting better options, the lifelong tinkerer decided to invest in the tools to make a knife rather than spend his hard-earned money buying one. He ground his first blade in his Portland apartment, heat treated it in his mom’s backyard, and began his journey as a bladesmith.

Fifteen years later at Acre Knife, Adam’s process still begins with the needs of the user. He starts with the blade pattern, then develops the handle around it, integrating ergonomics and style. His attention to how a knife feels in the hand comes from an interest in 3D modeling. “Working with shapes — particularly on the CNC machine at the forge — has helped me see materials not just for what they are, but for what they can become.”

Petty

Named for the French word petit, meaning small, a petty knife is short and slim with a fine tip designed for delicate, precise cutting tasks such as mincing, coring, and preparing garnishes.

Environment: Indoor
Uses: Trimming, Slicing, Garnishing
Best for: Soft Fruit, Herbs, Fish, Poultry

Overview
Process: Forged
Overall Length: 262 mm / 10.31 in
Weight: 115 g

Blade
Profile: Petty
Material: San Mai
Steel Type: 52100
Cladding: Mild Steel
Length: 150 mm / 5.91 in
Height at Heel: 40 mm / 1.57 in

Handle
Construction: Full Tang
Material: Bocote
Length: 113 mm / 4.45 in
Liner: Black G10

Please note the grain of the wood and finish of the steel will vary from knife to knife. If you would like to see all iterations of a knife variant before purchasing, please contact us with the corresponding SKU and we'll happily share photos of the knives.

Visit our glossary to learn more about other materials we use.

San mai technique

Material selection
San mai (meaning three layers) involves utilizing two different steels to add strength and produce a striking visual effect.
Forge-welded cross section
These three layers are forge welded together and the layers become fused.
Finished blade
From this point the billet is forged into a blade shape and ground to reveal the inner core material.

Learn more about steel in our glossary

Hand wash and dry No dishwasher

Hand wash your knife with warm water and mild dish soap when cutting tasks are finished. Dry immediately after use.

Under no circumstances place your knife in a dishwasher or leave it soaking for extended periods in the sink.

Following our general care instructions will help preserve your knife’s longevity and performance. Visit our care guide for additional information.

Please Note: High-carbon and mild-carbon steel will discolor and darken over time, especially in the presence of acidic foods. It’s normal for a blackish/blue patina to form due to oxidation. Patina tells the story of the unique relationship between a knife and its user.