SLICE
A thin, high grind and fine edge geometry move cleanly through produce, proteins, and the daily work of preparation.
Table No. 1
$1,000.00
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Table No. 1
$1,000.00
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Description
Made for the work at the center of the home.
Table No. 1 brings the Cossatot standard into the kitchen. An all-purpose chef's knife designed around the rhythm of daily preparation, it combines precision cutting geometry with the unmistakable character of hand-forged steel and carefully finished American walnut.
Its French-inspired blade profile balances a generous working edge with a controlled, responsive tip. The handle is shaped around the natural pinch grip, allowing the knife to feel settled and deliberate through slicing, chopping, and fine preparation.
Beautiful enough to remain in view and purposeful enough to use every day, Table No. 1 is conceived as a lasting companion to the rituals of the kitchen.
Care
Daily Cleaning
Hand wash after each use with mild dish soap and warm water. Dry immediately with a soft towel. Never soak the knife or place it in the dishwasher.
Carbon Steel Care
The 52100 carbon steel will naturally develop a patina through contact with food, moisture, and time. This is part of the material's character. Wipe the blade regularly when preparing acidic ingredients and apply a light coating of food-safe mineral oil when storing for extended periods.
Sharpening
Maintain the edge with a suitable whetstone or precision sharpening system. Use wood or appropriate food-safe cutting surfaces rather than glass, stone, or ceramic. Avoid twisting the blade against the board or cutting frozen foods and bones.
Handle & Storage
Keep the stabilized walnut handle clean and dry. Avoid prolonged exposure to standing water, direct heat, or harsh detergents. Store the knife in a protective sheath, drawer insert, or compatible knife holder that prevents contact with other utensils.
Design
- Blade Profile: An 8.250-inch French-style chef's blade with a restrained belly, useful flat length at the heel, and a fine point for precise work.
- Steel: Certified 52100 high-carbon steel, with a prototype hardness target of 61–62 HRC.
- Cutting Geometry: High flat grind with subtle convex blending and a thin behind-the-edge target for efficient slicing.
- Distal Taper: The blade becomes progressively thinner toward the tip, maintaining authority at the heel while improving responsiveness.
- Ergonomics: Tapered full-tang construction and a stabilized American black walnut handle are designed to place the balance near the pinch grip.
- Proportions: Approximately 13.500 inches overall, designed to serve as a versatile primary kitchen knife.
- Continuance: Planned individual numbering recognizes each knife as a documented object intended for years of sharpening, maintenance, and daily service.
Issue 001 · Table
TABLE
NO. 1
A hand-forged chef's knife made for the center of the home and the work that happens there every day.
PROTOTYPE 01
FINAL FORM IN DEVELOPMENT
PRIVATE RELEASE FORTHCOMING
THE OBJECT
002 / 004
THE KNIFE THAT
EARNS THE COUNTER.
Table No. 1 is an all-purpose chef's knife shaped around the pinch grip, the cutting board, and the repetition of good daily work.
Its proportions favor control over display. Its materials are selected to age honestly, remain repairable, and become more familiar with every meal.
Thin where it cuts.
Strong where it carries.
These dimensions establish the first prototype targets. Final production details will be frozen only after kitchen testing, sharpening, and heat-treatment validation.
OVERALL LENGTH
13.500 in
BLADE LENGTH
8.250 in
BLADE STEEL
CERTIFIED 52100
TARGET HARDNESS
61–62 HRC
BLADE PROFILE
French chef · gentle belly
SPINE
0.095 in at heel · distal taper
GRIND
High flat · subtle convex blend
BEHIND THE EDGE
0.008–0.010 in target
CONSTRUCTION
TAPERED FULL TANG
HANDLE
STABILIZED AMERICAN BLACK WALNUT
BALANCE
AT THE PINCH GRIP
ISSUE
INDIVIDUALLY NUMBERED
003
The geometry
BUILT FOR THE PINCH GRIP.
An 8.25-inch French profile gives Table No. 1 useful flat length at the heel, a restrained belly for rocking cuts, and a fine point for precise work. Distal taper keeps the tip responsive while the heel retains authority.
Certified 52100 is hand-forged and heat-treated toward 61–62 HRC. A high flat grind, subtle convex blend, and thin target behind the edge prioritize clean cutting without making the blade needlessly delicate.
THE STANDARD
FOUR DECISIONS
QUIET ON THE BOARD.CERTAIN IN THE HAND.
BALANCE
The tapered tang places the center of gravity at the pinch grip, keeping an eight-inch blade quick and settled in the hand.
CONTROL
A French profile provides useful flat length at the heel, a restrained belly, and a fine tip for precise board work.
CONTINUANCE
Carbon steel develops a patina with use. A numbered blade records its material, maker, and date—and is made to remain in service.