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:
275 mm / 10.83 in
Weight:
Blade
Profile: Petty
Material: Damascus
Steel Type: 52100
Cladding: Nickel
Length:
155 mm / 6.10 in
Height at Heel:
45 mm / 1.77 in
Handle
Construction: Full Tang
Material: Resin
Bolster:
Spacer:
Length:
120 mm / 4.72 in
Liner: Black G10 & White 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.
Damascus 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.
