Blade: 6" 45 layer high carbon damascus steel

Handle: Stabilized black walnut

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 also take a finer edge and stay sharp far longer than anything you can buy in a store.

I based my design for each of my chef’s knives on the knives I found myself reaching for in my own kitchen, and I have spent more than a decade tuning and refining the shape. My design is a fusion of culinary traditions, drawing on French, German, and Japanese styles. The blade is shaped 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.”