Blade:  7" 1084 high carbon steel

Handle:  5" African blackwood

The chef’s knife might be the most useful tool in the kitchen. I have designed my chef’s knives based on my own preferences at the cutting board. The blade shape is a hybrid of French and German styles, with an edge profile designed for slicing and comfortable, clean rocking cut.

My handle shape is designed for ergonomics, aesthetics, and security. Because most people have plenty of experience with mass-produced cooking knives, my chefs are a great example of how something made by the hand for the hand can feel familiar, but completely different. The usual response when someone picks up one of my chefs is a small gasp, and then, “oh it’s so light!” In fact my knives are balanced more than they are light. They rest neutrally in the hand and this makes them feel and act like an extension of the chef’s own arm.

I make more chef’s knives than any other type, and they are made to be used every single day. On more than one occasion I have had customers come back years later and say “you know, I smile every time I cut something with one of your knives.”

A piece like this would start at $525.