A fine example of a Thai laap knife. These heavy blades are designed to chop raw meat, blood and offal for the Thai minced meat salad.
- Commissioned with an artisan in Lopburi who makes knives out of old truck leaf springs.
- Shallow grind blade, to ensure ingredients stay on the board
- Weighty 9 inch blade for efficient hammer blows for speedy laap preparation.
- The handle and sheath are made from Khilek wood (pheasantwood) and is oiled with Makwaem oil, the lemony Thai version of Sichuan Pepper which has antibacterial qualities
- Supports a small business in rural Thailand
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