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.”
Santoku
A Japanese chef knife that is relatively wide and typically 6–7 inches in length, characterized by its rounded, “sheepsfoot”-style tip. A versatile knife suitable for chopping, slicing, and rocking through meat, fish, and vegetables.
Environment: Indoor
Uses: Chopping, Slicing, Mincing
Best for: Fish, Poultry, Root Vegetables, Leafy Greens, Herbs
Overview
Process: Forged
Overall Length:
325 mm / 12.80 in
Weight:
Blade
Profile: Santoku
Material: Carbon Steel
Steel Type: 52100
Cladding:
Length:
175 mm / 6.89 in
Height at Heel:
50 mm / 1.97 in
Handle
Construction: Wa
Material: African Blackwood
Bolster: African Blackwood
Spacer:
Length:
140 mm / 5.51 in
Liner: Multi-Color Micarta & 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.
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.
