French artist Bryan Raquin’s second contribution to The Art of Cutlery, a presentation sujihiki named”Tantohiki,” on show during summer 2024 in Tribeca, NYC, delivers Bryan’s classic styling in the form of an elegant slicing knife designed for carving and serving in the dining room. The blade is hand-forged from house-made san mai with a core of small-batch 145sc carbon steel, hardened by water quenching, with the final edge sharpened on a progression of whetstones below kasumi-finished bevels. The handle is completed with sculpted burnt oak and a brass pin that allows for removal of the grip. Shibuichi in sterling silver and copper forms the habaki wrapping the base of the blade, separated from oak with a fuchi of brass. This piece is displayed on a burnt oak and brass stand. A handmade leather roll for transport is included as well. Intended for use in the dining room, the edge arrives sharpened and ready to cut.