A classic Japanese style gyuto chef's knife. The blade is hand forged from 80CrV2 high carbon steel and the handle is made from walnut burl and ebony. I've made the handle in a traditional octagonal shape. This style is comfortable to hold and fits many different hands and grips.
The blade has a forged in distal taper throughout it to achieve great balance and cutting properties. I've given the blade a slight convex bevel. This is probably my favorite geometry on chef's knives since I think it's a great combination of cutting properties, durability and food release.
