Forged by hand from three distinct carbon steel alloys, beautiful housemade damascus steel forms a 239mm / 9.5″ long by 60mm tall chef’s blade built to rule the kitchen. Tall, expertly shaped symmetrical convex bevels slim downward to a hard, sharp edge that is thin enough for the most delicate slicing jobs, and tough enough for the biggest chopping tasks. A rounded, tapering spine gives the rear of the long, handsome blade profile the rigidity to move through the densest ingredients, while the forward half exhibits just the right touch of lateral flexibility for carving and general versatility. Balanced just in front of the heel, this large cutting tool is quick and nimble in the hand, making everything from detail cuts with the especially fine, pointed tip, to long, precise slices a breeze. Hammer marks from the blade’s hand-hewn origins are visible both along the spine, and at the blade’s tang, which flares out slightly in width as the damascus steel enters the sculpted, wa-style handle. Wonderful comfort and control are enjoyed via the head-turning piece of yellow cedar burl, carved into a multi-faceted, Western-inspired profile, and fitted at the front with a black G10 ferrule. A full-size chef knife to do it all, crafted in Canada by bladesmith and artist Noah Vachon.