Pablo Soto Rodriguez Gil, head chef at NOMA found his most used knives are a petty and a slicer. Quite often, pettys are too small for detailed chopping or too short for slicing and slicers can be uncomfortably long during a busy service. I designed this knife to fill that gap in his knife roll and for his detailed work: scoring squid, thin slicing of preserved fruits or carving and slicing duck breast. This is my latest for the unofficial series of collaborative chef designs.

• size: 7 3/8” blade / 11 13/16” overall / 1 7/8” heel

• weight: 142 grams

• blade: 26C3 carbon steel

• handle: exhibition grade stabilized black ash burl

• 4 available, natural handle material will vary slightly from piece to piece