240mm magnacut santoku laser with micarta handle made in 2024 by Matt Sicard for sale.
Tis with a heavy heart that I must part with this awesome blade. Unfortunately, I'm needing to sell some discretionary items after being laid off recently.
This knife can really only be described as being a piece unique. I had this knife custom made to my specs as I wondered why there weren't more long santokus being made. After using this knife, I'm even more perplexed why long santokus aren't a thing. The performance of this knife is absolutely amazing. You have a long flat profile for about the first 1/2-2/3 of the knife, effectively performing similarly to a nakiri. The top part of the knife is ever so slightly thinner for fine work, and the slight upward sweep gives the knife plenty of belly to rock with. The profile on the knife somehow makes it both an amazing slicer and is somehow the best rocking knife I've used. The grind is a classic Matt Sicard laser, so you know it will fly through food with ease. The blade is also uniquely tall (68mm tall) due to my custom request. For me, this is a perfect amount of height for knuckle clearance, thinness of grind, and crushing food without being excessively tall and heavy. In short, I think this somehow serves the purpose of a traditional santoku, gyuto, and in some ways a chinese chef knife all in one - a jack of all trades master of all.
I received this knife back in March, so about 2 months of home use. From my eyes, I don't see any real damage along the edge. There's a bit of patina on the face of the knife, but I think this is could likely be removed fairly easy - if not, I would consider it personality on the blade. The magnacut steel is truly a thing of magic given how thin this knife is. Absolutely no chipping issues despite the thinness of the blade and holds an edge better than any other powdered steel I've used. Sharpening has been surprisingly cooperative on my gesshin synthetic stones despite the magnacut sharpening reputation. Overall, simply a fantastic steel that lives up to the hype.
Specs:
Length: 240mm
Height: 68mm
Weight: 242 grams
Thickness at spine: 2.32mm (you can see how thin this gets BTE based on the pics below)
Handle Material: Micarta (dark green)
Starting price: $595 $525 (insurance included). Feel free to message me with any questions on pricing, shipping, or overall questions related to this specific knife.
Close up shots of the edge to check for any chips (none that I can really see, but can't be liable if you catch something my poor vision and cheap phone can't catch)
Grind
Tis with a heavy heart that I must part with this awesome blade. Unfortunately, I'm needing to sell some discretionary items after being laid off recently.
This knife can really only be described as being a piece unique. I had this knife custom made to my specs as I wondered why there weren't more long santokus being made. After using this knife, I'm even more perplexed why long santokus aren't a thing. The performance of this knife is absolutely amazing. You have a long flat profile for about the first 1/2-2/3 of the knife, effectively performing similarly to a nakiri. The top part of the knife is ever so slightly thinner for fine work, and the slight upward sweep gives the knife plenty of belly to rock with. The profile on the knife somehow makes it both an amazing slicer and is somehow the best rocking knife I've used. The grind is a classic Matt Sicard laser, so you know it will fly through food with ease. The blade is also uniquely tall (68mm tall) due to my custom request. For me, this is a perfect amount of height for knuckle clearance, thinness of grind, and crushing food without being excessively tall and heavy. In short, I think this somehow serves the purpose of a traditional santoku, gyuto, and in some ways a chinese chef knife all in one - a jack of all trades master of all.
I received this knife back in March, so about 2 months of home use. From my eyes, I don't see any real damage along the edge. There's a bit of patina on the face of the knife, but I think this is could likely be removed fairly easy - if not, I would consider it personality on the blade. The magnacut steel is truly a thing of magic given how thin this knife is. Absolutely no chipping issues despite the thinness of the blade and holds an edge better than any other powdered steel I've used. Sharpening has been surprisingly cooperative on my gesshin synthetic stones despite the magnacut sharpening reputation. Overall, simply a fantastic steel that lives up to the hype.
Specs:
Length: 240mm
Height: 68mm
Weight: 242 grams
Thickness at spine: 2.32mm (you can see how thin this gets BTE based on the pics below)
Handle Material: Micarta (dark green)
Starting price: $
Close up shots of the edge to check for any chips (none that I can really see, but can't be liable if you catch something my poor vision and cheap phone can't catch)
Grind
Last edited:
FWIW, I think knives like this are crazy fun. I'm just a home cook, but my gigantoku inspired multiple custom big bunka from Eddworks and a trade for another. I can't imagine they make sense for a pro cook, but sometimes they're just a super fun change of pace. 
