The steel itself is a work of art, characterized by its unique pattern on the blade, enveloping our proprietary ST650 powdered steel. By heating the Damascus blade, we’ve altered the layers of steel in the knife, revealing a stunning pattern. The core steel at the center of the blade maintains world-class quality and achieved a result of 820 when tested on the Catra (catra.org laboratory for steel sharpness testing). We have chosen a 15° blade edge angle to facilitate easy blade resharpening as needed. The hardness of our blades ranges from 62-63 HRC, making them among the hardest blades on the market. Furthermore, they are Cryo-hardened, one of the most expensive and effective processes for maintaining a knife’s high hardness, ensuring exceptional durability. The handle is crafted from French olive wood that has been meticulously dried, moisturized, dried, and moisturized again until it attains the desired hardness. It ages beautifully over time, in contrast to pakka and micarta wood. Forged from over six years of relentless refinement, this chef’s knife blends raw performance with quiet elegance. At its heart: ST650 powder steel, renowned for its unmatched sharpness and edge retention. Encased in 73 layers of Damascus and cryo-hardened to 63 HRC, it delivers a precise, confident cut—every time. The handle, shaped from French olive wood, brings warmth and balance to the blade. No two are alike. Each one shaped by hand, chosen by grain, and made to last a lifetime. This is not just a knife. It’s a companion for those who love the craft.
