With its asymmetrical, compound grind configured by Austrian maker Tobias Hangler for right-handed users, this bunka chef’s knife is built to perform on the board. Thin, tough, and very sharp at the 195mm / 7.7″ edge, the 1.3505 carbon steel blade enjoys ‘S-grind’ geometry on the right side with a deep hollow section above a slim, convex stretch for food release, with simple, medium-height flat bevel on the left side, and a beautiful area of forged-finish flats atop both sides. A weighted feel, balance point a touch in front of the handle, strong, durable geometry, a fine tip, and a profile that rocks nicely on the board, all combine to make this a go-to cutting tool for all manner of daily meal prep. For control and wonderful feeling, natural comfort, is a handle of dark, sculpted bog oak contoured for ergonomics, secured with three flush polished pins.