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 far beyond those and will likely make this creature your daily driver.

• size: 7 3/8” blade / 12 3/4” overall / 2 9/16” heel

• weight: 215 grams

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

• handle: bone micarta, stabilized century+ old heart pine flooring (Jonesborough, TN), bronze