This knife is an exercise in contrasts. Rough and smooth, thick and thin, massive and nimble. It is like a hybrid between a Chinese style slicing cleaver and a gyuto or chef’s knife. It has a very tall heel with a drastically dropped spine creating a fine point with a huge amount of distal taper. The cutting edge is relatively flat, with more robust geometry near the heel and becoming thinner and finer near the tip. It has a fairly deep hollow ground on each side to reduce weight, friction, and food sticking. The finger notch, choil, and spine are rounded and smooth. The dyed and stabilized maple burl handle is full-sized, round in cross-section, and heirloom fit to a copper ferrule.

Blade Steel: 52100, 62 HRC

Grind: Compound

Handle material: Stabilized dyed maple burl, copper

Overall length: 330mm

Blade length (cutting edge): 220mm

Blade height @ heel: 76mm

Spine thickness @ ferrule: 6.4mm

Spine thickness @ center: 2.7mm

Spine thickness ~10mm from tip: 0.7mm

Handle length: 108mm

Max. handle thickness: 29.75mm

Max ferrule thickness: 23mm

Weight: 302g

This knife includes a custom poplar saya, friction fit, dyed and finished, with a turned cocobolo pin.