CARBON I is a light 15 cm Damascus utility knife for herbs, fruit, vegetables and smaller pieces of boneless meat. At 105 g, it gives you a compact blade for the work that does not need a long chef\u2019s knife.<\/p>
I do not use a large chef\u2019s knife for everything. When I want to divide an apple or chop a handful of herbs, I often reach for something lighter. CARBON I is the knife I made for those moments.<\/p>
If your kitchen already includes larger Japanese knives, compare CARBON I by its shorter blade, weight and carbon fibre handle. It is Riceknife\u2019s own utility design, made to work alongside a longer chef\u2019s knife.<\/p>
The blade has 73 layers in total, including the cobalt-containing VG10 cutting core. The core forms the edge; the Damascus layers on both sides contain 316 stainless steel. The blade is oil quenched and tempered to 62 HRC.<\/p>
For CARBON I, we make a die with small triangular raised points using EDM. The die then presses the repeated pattern into the blade. Deep acid etching brings out the steel\u2019s layers as a tactile relief.<\/p>
The pattern is visible in the light and can be felt with your fingertips on the side of the blade, away from the cutting edge. This pressed texture is a separate process from the individual motif and name on the right side.<\/p>
The handle is made from carbon fibre, with the steel continuing through its full length. Carbon fibre keeps the handle light, holds its shape and resists everyday moisture.<\/p>
On the right side of the blade is carbon\u2019s square from the periodic table: C, 6 and 12.011. These are its chemical symbol, atomic number and relative atomic mass.<\/p>
Carbon is present in all living things and in the fibres of the handle. For me, the symbol connects life with the endurance CARBON I stands for: continuing on, and caring for the things we want to keep with us through the years.<\/p>
Shanru Lin and I created Ex Animo as functional art for the kitchen. Each knife has its own shape, materials and motif. I hope they inspire you to act from the soul, be yourself and dare to stand out. When life is difficult, they are also a reminder of your own strength.<\/p>
The first release includes 200 CARBON I knives. I examine every finished knife before approving it. Further production is possible; these 200 belong to the first release.<\/p>
Each knife comes with a numbered certificate. Dispatched within 7 days.<\/p>
The RICEKNIFE and LINBECH logos on the left side are stamped into the steel. On earlier editions, these logos were laser engraved.<\/p>
The right side carries the RICEKNIFE name and carbon\u2019s element square.<\/p>
On all six EX-ANIMO III 2026 knives, we machine each knife\u2019s own motif and the RICEKNIFE name directly into the right side of the blade using electrical discharge machining, or EDM.<\/p>
We chose EDM over laser marking because of the risk of blade deformation. It takes more time, labour and electricity in our production. This is a deliberate choice to preserve the blade\u2019s shape and precision.<\/p><\/details> The knife weighs 105 g; the weight under Additional information includes packaging.<\/p><\/details> Use it for herbs, fruit, vegetables and smaller pieces of boneless meat. Its 15 cm blade suits the jobs where a long chef\u2019s knife feels unnecessarily large.<\/p> No. CARBON I is finished by hand and has a pressed surface pattern. EDM is used to make the die that presses the repeated triangles into the blade. Deep acid etching then brings out the tactile relief.<\/p> Yes. Carbon\u2019s element square and the RICEKNIFE name on the right side are machined directly into the blade using EDM. This is separate from making the die for the repeated triangle pattern.<\/p> No. The blade has 73 layers in total, including the VG10 cutting core. The core forms the cutting edge.<\/p> Wash CARBON I by hand and dry it after use. Store it with the edge protected, use a wooden or suitable plastic chopping board, and avoid bones, frozen ingredients and twisting the blade in a cut. Do not soak it or put it in the dishwasher. Knife care<\/a>.<\/p> Made to last a lifetime.<\/strong> Use it, care for it and sharpen it as needed.<\/p> I hope this knife will accompany you through a long and healthy life.<\/p><\/blockquote> Jacob Bech Compare the six models<\/a><\/p> For a more affordable set with a quieter Scandinavian look, see the Raw Oak six-knife set<\/a>.<\/p> If you have questions about the knives, message or call Jacob directly. We\u2019re always working, unless we\u2019re sleeping.<\/p> Made to last a lifetime.<\/strong><\/p>\n CARBON I is a light 15 cm Damascus utility knife for herbs, fruit, vegetables and smaller pieces of boneless meat. It weighs 105 g and has a full tang carbon fibre handle. The blade is made from 73-layer Damascus steel with a VG10 steel core. The core contains cobalt, and the blade is hardened to 62 HRC. Deep acid etching reveals a texture you can feel on the side of the blade.<\/p>\nSpecifications<\/summary>
Specifications<\/h2>
Questions, care and contact<\/summary>
Frequently asked questions<\/h2>
What do I use a utility knife like CARBON I for?<\/h3>
Is CARBON I hand forged?<\/h3>
Is EDM also used directly on the CARBON I blade?<\/h3>
Are the 73 layers in addition to the VG10 core?<\/h3>
How do I care for a Damascus utility knife?<\/h3>
Cofounder and knife designer
Riceknife<\/p>A quieter Scandinavian look<\/h2>
Contact Riceknife cofounder Jacob Bech now<\/h2>