This isn't just a chef's knife; it's a precision instrument designed for speed and grace in the kitchen. Forged with a dramatic distal taper, it transitions from a sturdy heel at the ricasso down to a wickedly thin, agile tip. The result is a blade that feels powerful through dense ingredients but transforms into a laser where it matters most.

That incredible thinness you'll notice in the tip isn't an accident—it's by design. It provides just enough flex to glide through delicate tasks like slicing fish or thinly shaving vegetables, offering feedback and control that a rigid blade simply cannot. It's a true hybrid, built to handle everything from hard squash to soft tomatoes with minimal effort.

The handle is crafted from dyed and stabilized maple, offering a stunning visual contrast to the steel while providing a rock-solid, waterproof grip. Accented with brass and mosaic pins, it's a beautiful piece of craftsmanship that feels as good as it performs.

The Details:

· Blade Style: Gyuto (Japanese-style chef's knife)

· Grind: 50/50 and features a pronounced distal taper (thick at the heel {1/8” at the spine}, thin at the tip)

· Performance: Notably thin and flexible near the tip for precision work but a robust heel for heavier work.

· Handle: Dyed and stabilized maple with brass and mosaic pins.

· Balance: Meticulously balanced for a nimble, controlled feel.

This knife is for the cook who values geometry and feel above all else. It’s for those who understand that a great knife isn't just a sharp edge, but a perfectly balanced extension of the hand.