Jamison Chopp
Jamison Chopp grew up making furniture and considered pursuing it as a career after college, until he discovered knifemaking — a craft that wove together his interests in both wood and metalwork. After apprenticing at Carter Cutlery, where he mastered traditional Japanese lines, shapes, and patterns, Jamison opened his own shop before eventually rejoining his former colleagues at Acre Knife.
At Acre, Jamison lets organic patterns of forged steel speak for themselves. “I try to find beauty and refinement in simplicity instead of complexity. There’s no detail about a knife that I don’t pour myself into creatively. I’ve never been obsessed with perfection; I want you to look at my knives and know that they’re handmade.”
Puukko
A traditional Finnish knife with a straight spine, curved edge, and rounded handle. Elegant in its simplicity, the puukko is a versatile outdoor tool commonly used for woodworking, camp chores, and general fieldwork.
Environment: Outdoor
Uses: Woodworking, Camp Chores, General Fieldwork
Best for: Wood, Game, Camp Tasks
Overview
Process: Forged
Overall Length:
250 mm / 9.84 in
Weight:
Blade
Profile: Puukko
Material: Carbon Steel
Steel Type: Apex Ultra
Cladding: Mild Steel
Length:
130 mm / 5.12 in
Height at Heel:
30 mm / 1.18 in
Handle
Construction: Full Tang
Material: Koa
Bolster:
Spacer:
Length:
120 mm / 4.72 in
Liner: Evergreen G10 & Black G10
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.
San mai technique
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.
