Ryan Cavallo
Following in the footsteps of his great-grandfather, an ornamental blacksmith, Ryan Cavallo began making knives in his backyard at just 13 years old. His early experiments eventually led to an apprenticeship at Carter Cutlery in 2018, where he worked alongside bladesmiths, collectors, and chefs who helped him shape his understanding of what makes a great kitchen knife.
For his Signature line, Ryan takes a restrained approach to color and material, allowing the character of each knife’s materials and construction to take center stage. “My Western knives are more European, drawing from French chef knives and my family heritage, while my Japanese knives are a natural expression of my traditional training.”
Nakiri
A specialized Japanese vegetable knife. Its tall, thin blade is designed for precise, lightweight cutting, while its squared-off tip allows for a very flat edge profile. This makes the nakiri particularly effective for vertical chopping, maximizing contact with the cutting board.
Environment: Indoor
Uses: Slicing, Chopping, Mincing
Best for: Root Vegetables, Leafy Greens, Herbs
Overview
Process: Forged
Overall Length:
300 mm / 11.81 in
Weight:
Blade
Profile: Nakiri
Material: Carbon Steel
Steel Type: 52100
Cladding:
Length:
160 mm / 6.30 in
Height at Heel:
55 mm / 2.17 in
Handle
Construction: Wa
Material: Ebony
Bolster: Holly
Spacer:
Length:
125 mm / 4.92 in
Liner:
Every Special Edition is one of a kind. The knife in these photos is the knife you'll receive.
Visit our glossary to learn more about other materials we use.
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.
