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.”
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:
340 mm / 13.39 in
Weight:
Blade
Profile: Santoku
Material: Carbon Steel
Steel Type: 52100
Cladding: A203 Steel
Length:
190 mm / 7.48 in
Height at Heel:
55 mm / 2.17 in
Handle
Construction: Wa
Material: Spalted Pecan
Bolster: Ebony
Spacer:
Length:
140 mm / 5.51 in
Liner: Natural Canvas Micarta, Ivory & Red
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.
