Blade: 8" 1084 high carbon steel
Handle: 5.5" stabilized curly maple
The chef’s knife is arguably the single most useful and versatile tool of the chef’s trade, and this one is meant for every-day duty. I assure you, there’s nothing average about it. This knife will feel immediately different to you, the moment you take it to hand. It will take a finer edge and hold it for longer than anything you can buy in a store.
I based my initial design for each of my chef’s knives on the knives I found myself reaching for in my own kitchen, and I have spent much of a decade fine tuning and refining each one. My designs are a fusion of culinary traditions, drawing on French, German, and Japanese styles. The blades are shaped deliberately, with plenty of run for chopping, graceful curvature for slicing, and fine points for more delicate work. There is a pronounced distal taper along the length of the blade, which makes the point very fine indeed, and the heel comfortably robust. I test the rocking motion along each edge to make sure that the ergonomics are there.
My dad likes to say, “Once you use one of these, you’ll put all of your other knives away.” And he has, too.
Like nearly all of my work, the blade of this knife is made of hand forged high carbon steel. It will rust if you leave it wet for too long, but if you wash and dry it after each use you’ll find that this is an heirloom quality tool that will long outlast any of us.
