This chef's knife is forged by hand in our Copenhagen workshop from 1084 high carbon steel, a straightforward, high-performing steel known for its ability to take and hold a very fine edge. It's a knife built for cooks who want a tool that performs, not one that sits in a display case. The blade uses a D-grind geometry: one side is ground convex, the other convex with a hollow grind. The hollow grind reduces drag when slicing and allows food to release cleanly from the blade. This is particularly useful when working with fish, vegetables, and anything that tends to stick. The combination also removes material where it isn't needed, keeping the knife light and nimble without sacrificing stiffness at the spine. Each knife receives differential heat treatment, hardening the edge to approximately HRC 61 while leaving the spine softer and more flexible. The result is a blade that holds an edge well under regular use and resists chipping better than a blade hardened uniformly throughout. The handle is hand-carved from a combination of black walnut, ebony, and coconut shell, materials chosen for how they feel in the hand and how they age. No two handles are identical. The knife is sized for precision work: long enough for most kitchen tasks, short enough to feel nimble at speed. SpecificationsSteel: 1084 high carbon steelHeat treatment: Differential, HRC approx. 61 at edgeCutting edge: 165mmTotal length: 310mmHeight at heel: 40mmHandle: Black walnut, ebony, and coconut shellGrind: D-grind (convex / hollow-convex)Made in Copenhagen, Denmark Carbon steel requires a little care. Dry the blade after use and apply a light coat of oil occasionally. It will patina with use, which is normal and will help to prevent rust from forming.
