This is definitely one of my favorite chef's knives I've made! I wanted to create a piece that focused the flow of the lines and I think it came out great.
The blade is forged from 80CrV2 high carbon steel and has a distal taper throughout it. The bevel has a slight convex grind.
The handle is a faceted western style, which is one of my favorites. The combination of the Japanese-style facets and the western profile makes for a handle that feels great in the hand and offers an excellent grip. It's made from an stabilized, unidentified tropical burl with an Elforyn bolster.
