With a sakimaru style tip, often referred to as a tanto, a thin, razor-sharp edge of 80Crv2 carbon steel, and a vein of nickel jacketed by two slim layers of pure copper, Korben Bloomfield crafts a stunning, versatile, and unique blade for the chef’s kitchen. Forged by hand at his studio in England’s south-east, the housemade cu-mai steel bears the marks of its hand-hammered origins along the spine and tang, with convex bevel geometry and a fine, pointed, yet tough tip providing unlimited utility breakfast, lunch, and dinner. Prep and cook with it, and then take this stunning tool to the dining room and use it at the table to dine to the last bite. For comfort and control in a beautiful, ergonomic, hand-filling form is a handle shaped from dyed and stabilized curly maple secured by an heirloom-fit, domed, and polished steel pin and capped with an elegant ferrule of black micarta. The handle has been designed to allow for removal in the case that care or maintenance are needed.