Blade: 7″ 6-bar twist damascus
Handle: 5.5″ stabilized lacewood burl, micarta, brass
The chef’s knife is arguably the single most useful and versatile tool of the chef’s trade and these two are meant for every-day duty. I made this pair for a custom order, and they are a good example of a custom configuration on one of my signature designs. The blades are each made of six bars of twist damascus, with the two edge bars made up of a darker distribution of the two steel alloys.
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 the shape. My design is a fusion of culinary traditions, drawing on French, German, and Japanese styles. The blade is shaped very deliberately to include plenty of run for chopping, graceful edge curvature for slicing, and a fine point 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 and at the same time results in a balance that makes the knife feel deceptively light.
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.
