Long-time knifemaker, toolmaker, and designer Ben Tendick, the artist behind our best-selling collection of TiSpats Titanium Spatulas and an Eatingtools contributor of over a decade, doesn’t often build culinary knives, but when he does, he delivers a hardworking, handcrafted tool for the chef’s kitchen. In CPM154 stainless steel, a tried-and-true stain-resistant alloy produced in the US by Crucible Steel and long relied on by the custom knife industry, the 202mm blade is the tough, robust workhorse every cook needs. Tall bevels slim downward to a precise, razor-sharp edge that balances finesse with strength and dependability that will see it navigate the toughest ingredients and biggest cuts with ease. The gyuto-inspired edge profile, flat from a 56mm-tall heel forward for fast and efficient chopping work, and with a low tip for slicing and detail cuts, is versatile and thoughtfully shaped to do it all. Rounded along its edges for comfort in the pinch grip, the blade’s spine is wide and strong out of the handle, tapering only slightly until the final inches to deliver a strong and stiff edge to the cutting board. Belt-finished, stonewashed bevels are contrasted visually by lightly textured, matte gray blade flats and tang. As the tang enters the handle and begins to taper backwards for balance, it is surrounded first by liners of dark green micarta which are jacketed by Ben’s custom Mint Drip sales of G10, all secured by two oversized black micarta pins. For uncompromising utility in the kitchen morning, noon, and night, a chef’s daily driver styled to turn heads.