Description
Forged from 26c3 “Spicy White” high-carbon steel and finished to a brilliant, presentation-grade polish, this extraordinary butcher’s boning knife by Don Carlos Andrade is truly one of a kind. Celebrated by culinary bladesmiths worldwide for its clean, low-alloying formula, fine grain structure, and ability to take a razor-sharp edge, 26c3 is also admired for showcasing the hamon line of a differential heat-treatment, as in this blade. Free-hand ground to perfection, Don’s especially pronounced convex bevel geometry takes center stage—superb in both form and function—crafted to tackle the toughest butchery work with ease. Rounded and tapering to an aggressive, pointed tip, the blade’s spine offers uncompromising strength while maintaining precision and finesse. At 152mm / 6″ long with a 33mm heel and a gently up-swept edge profile, there is little in the breaking and butchering of proteins this handmade knife cannot handle. For balance and control over such a striking blade, Don has created a handle that is every bit as refined as it is functional. His French-inspired Alsace form blends curved and flat facets in a shield-shaped cross-section with a dropped finger guard that dips below the edge, resulting in a shape that feels both authoritative and agile. Vintage International Paper Company bleached linen micarta, paired with translucent green G10 inlays—an Andrade signature—form the body, secured by a single domed, hand-peened bronze pin. The lower three facets are left with added texture, ensuring grip exactly where it is needed most. A custom cloth-covered saya completes the piece. More than a tool, this knife is the embodiment of Andrade’s lifelong dedication to artistry, utility, and soul—an heirloom creation that transforms the act of butchery into a moment of beauty.
