Jeroen Knippenberg’s Red Chiliocosm is a study in precision, form, and feeling. In Knippenberg original Chilicosm mosaic damascus, named for the ancient Buddhist concept signifying a large collection of worlds, or a universe of a thousand worlds, forged from O2 and 75Ni8 carbon steels, the patterning reveals an intricate internal architecture that mirrors the technical refinement of the knife itself. Deeply etched and polished to a high sheen, the blade’s finish is second to none. The thin, hair-popping sharp edge is hardened to 61 HRC beneath pronounced compound ‘S-grind’ bevels, a geometry that creates a concavity along each blade face, above the final convex portion, to reduce friction and enhance food release, especially when cutting dense or starchy ingredients. A capable slicer in length and profile for use in the kitchen or for head-turning presentation in the dining room, the versatile blade will easily play the role of a chef’s daily driver at the same. The 48mm tall heel provides ample knuckle clearance for chopping tasks, backed by geometry, weight, and balance that will move the blade effortlessly through any ingredient. Beautifully faceted and polished, Jerome has produced a distal taper along the length of the spine as impressive as any: its width begins at over 5mm in front of the forged integral bolster where the knife’s balance point lies, the spine then slimming steadily for over 10″, becoming 3mm thick at the mid-point, to barely over 1mm at the inch mark, and further still until a glass-thin tip, ideal for the most precise and delicate slices, is reached. The handle, sculpted from stabilized, dyed amboyna burl, brings a rich, natural contrast to the blade’s visual complexity. With warm tones, fluid grain, and a hand-polished finish, the combination of flat facets and gentle curves is as comfortable in hand as it is striking to the eye. Balanced, elegant, and built for serious use, this knife reflects Jeroens belief that food, and the tools we prepare it with, are essential expressions of care for ourselves and for those we cook for.