From the California Coast studio of artist and bladesmith Don Carlos Andrade comes a handmade 210mm gyuto-inspired chef knife as bold and beautiful as they come. True to Don’s uniquely honed style in every respect, this one-of-a-kind custom kitchen knife is at once uncommonwith its clip-point kiritsuke-gyuto hybrid blade shapeyet instantly recognizable as a full-size kitchen workhorse from this formally trained chef turned artisan knifemaker. Forged from 26c3 ‘Spicy White’ high-carbon steela clean, low-alloy material prized by culinary bladesmiths for its fine grain structure, edge retention, and hardenabilitythis 210mm / 8.3″ blade is designed to handle every cut in the kitchen. Ample knuckle clearance and a gently curved edge profile allow it to rock easily on the board for chopping tasks of all varieties. A tapered spine and slim, triangular tip lend finesse and precision for slicing, while maintaining toughness and enough mass to power through dense ingredients. Just the slightest touch of lateral flexibility is present in the forward inches of the blade.Hand-polished and etched to reveal Dons superb differential heat treatment, the resulting hamon, or quench line, a hallmark of his hand-forged chef knives, gives the blade its unmistakable Andrade aesthetic. For comfort and control, Don has sculpted a hand-filling handle designed to support nearly any grip or cutting style. The material: a jaw-dropping piece of afzelia xylay, a highly figured hardwood known for its shimmering, alligator scale-like grain. Executed in Dons well-loved shield-profile wa handle, each line and detail is carefully refined. The wood is secured with a flush-set bronze pin and capped with a tapering bolster of vintage International Paper Co. micarta.A custom cloth-covered saya is included.