This design has had a few different nicknames, so far my favorite is The Mullet. I feel his is rather inelegant, and seems more humorous than aspirational… Anyway the blade is basically a 50/50 blend of a Chinese slicing cleaver and a western chef’s knife, and is meant to utilize some of the best features of each by having both the height of a cleaver and the fine tip of a chef’s knife. It has a surprisingly nimble feel due to the balance, but has a satisfying heft at the same time. This variation has a hollow ground into each side of the blade for food release and for reducing cutting friction and overall weight. The handle is mostly cleaver inspired, and the brass ferrule is heirloom fit to a round barrel handle with flattened sides. The Kingwood used for the handle is an oily tropical hardwood very similar to Cocobolo or other rosewoods.

Blade Steel: AEB-L, 62 HRC

Grind: Flat-to-convex with hollows

Handle material: Kingwood, brass

Overall length: 358mm

Blade length (cutting edge): 228mm

Blade height @ heel: 78mm

Spine thickness @ ferrule: 3.25mm

Spine thickness @ center: 3mm

Spine thickness ~10mm from tip: 0.8mm

Handle length: 119mm

Max. handle thickness: 30.5mm

Max ferrule thickness: 21mm

Weight: 262g

This knife does not include a saya.