Bernalcutlery | Particl Company Profile

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Time for another “What’s in my Basket!” This time we are joined by Susan “Sooz” Kim, Seoul-born and California-raised, and the founder of Doshi, a traveling food pop-up inspired by Korean home cooking. The Bay Area has been integral in her cooking journey, starting at Bi-Rite Market, Peko Peko (Sylvan Mishima Brackett’s catering company before Rintaro), Bar Tartine (under Cortney Burns & Nick Balla), finally landing at Chez Panisse in 2012 before moving to NYC in 2016 to be part of the opening team for Claus Meyer’s Agern. Sooz launched Doshi (@eatdoshi) in August 2020 in Brooklyn, NY. Doshi means “city” in Korean as well as short for doshirak - which is Korean for a packed meal or lunch box. It’s a roving pop up that’s landed her all around NYC, LA, San Francisco/Oakland, Paris, and Berlin.

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Konosuke GS+ new wide bevel ground blade with stainless clad SLD steel core and octagonal Laurel wood octagon handle and leather sheath. Konosuke GS+ series knives are a wide bevel ground three layer san mai forged blade with a stainless cladding and a semi-stainless/stainless SLD core with a laurel wood handle. SLD steel is an improved SKD11 steel most commonly used in tap and die tools and metal stamping dies. It is designed to stay tough when treated hard and to retain its workability at a high hardness as well. For knife making this translates to a very long lived tough edge with near stainless or stainless properties; it holds an edge well and even cuts well as it dulls.

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Historically Inaccurate?

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Fresh batch of Invictus sharpened up and ready for new homes! Born from a collaboration between Dylan Carasco, Bernal Cutlery, and the legendary French knife maker K. Sabatier, INVICTUS pays homage to a French classic. The carbon steel blade ends at a point centered on its handle, allowing a balanced force distribution regardless of its angle or grip. The palissander handle is wider than most, allowing for a fuller, more ergonomic grip and the edge is dulled forward from the grip enough to provide a safe platform for the hand for more control and power at the tip in an overhand choked-up grip. Field-tested and approved by renowned butchers, the INVICTUS is a workhorse capable of everything from heavy breaking to extreme precision. It simply does not quit. There is a good reason why the French boning knife that Dylan is using as a reference point has persisted as long as it has; his additions to it widen its working capacity and make it more accessible to how people are working outside of the strict lexicon of classic French butchery. This is a fantastic knife that is hardworking and capable of extreme finesse. Typically, butchers rely on several knives to do this, but Dylan’s knife bridges that gap brilliantly. Since 1834, K Sabatier has been the dedicated brand of Sabatier Aine & Perrier, a family cutlery business started by Philippe Sabatier in the early 1800’s. The business has been passed down 8 generations, and has remained located in the hills of Thiers, France in the village of Bellevue. They continue to run their company with pride and precision, keeping all aspects of the manufacturing process within the area of Thiers.

Hand forged and hand ground with traditional sen and stones in Sanjo, Niigata by the Iizuka family under their Shigefusa brand. Shigefusa knives are hand forged with Swedish 26c3 or “spicy white” steel, a very pure, high-carbon steel. In the hands of a skilled Iizuka smith, this steel is capable of taking an amazingly fine edge while still retaining a lively, bitey feel. The cladding is a handmade, free-forged “kitaeji” suminagashi (gyuto), made with iron and mild steel. Because these are all made by hand without mechanical grinding, the output is very limited and very in demand, we receive Shigefusa knives in very small batches, years after ordering.

Thank you to @sfbusinesstimes Alex Barreira for featuring us in your piece on San Francisco manufacturing. Nice to see @ritualcoffee, @ritualeileen, @heathceramics, @tartinemanufacturoy, @dandelionchocolate @sfmade who have been making a success of manufacturing here in SF and show it’s not a pipe dream. We’re excited to join San Francisco’s knife making history, and to do our part in pushing this world class city’s recovery forward. Our raise is still happening, if you’d like to be a part of SF knife-making history contact us!

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We are half way through our 20 for 20 sale! A 20% off Celebration of 20 products, introducing a new one each day! link in bio and check in every day until the 20th of April for the final drop!