Coming from a blacksmith background, I find a lot of joy in the forging process and the risk/rewards of making my own stainless clad laminated blade materials. Food release from the blade is always on a chef knife maker’s mind and there are several ways to address this. To prevent food from sticking, the upper 2/3s of this blade have a hollow forged in complete with a forged texture and a black kuroichi finish for extra durability. This deep blade is made for chopping onions, detailed slicing and even breaking down whole chicken, but you are sure to find other uses for it and may find it as your daily driver. Despite its similar shape, this is different from a meat cleaver, so if you’re looking to do heavy chopping of bones, woody stems and frozen food, check out a few cleavers further down.

• size: 6 3/8” blade / 11 1/2” overall / 2 3/4” heel

• weight: 288 grams

• blade: shop made stainless clad san mai with 26C3 carbon steel core, hand finish

• handle: stabilized sycamore (Jonesborough, TN)