Sliced

(2022)

This project was an exploration of the philosophy of Japanese design. I focused primarily on functionality and longevity in all elements of the product. The blade is shaped with the preferred kinematics of the user in mind. The sweeping tip allows for a quick and efficient rocking motion, while the flat heel of the knife ensures that everything is cut. Furthermore, the forward section of the blade had a thinner edge, which aids in dexterity with completing delicate tasks, while the heel of the knife has a thicker edge that can hold up the abuse of cutting hard foods. The materials were selected with the same attention to detail; olive wood was used to make the handle due to its inherent antibacterial properties. Additionally, carbon steel was chosen for its edge retention and beauty when it ages due to the patina that is developed while in use.