Forged in central France by Bryan Raquin from house-made san mai, this custom chef knife has received a kasumi finish and hair-popping final edge from Kevin Pellegrino, known as KasumiKev, in St. Louis, Missouri. At 245mm / 9.65" long and standing 56mm tall at the heel, the blade's geometry falls in the middle of the road for Bryan, stiff and wide above the heel yet quite thin behind the edge, and tapering gently to 1.4mm at the spine an inch behind the tip, providing just a touch of flexibility. A comfortable, burnt oak handle as Bryan is well known for provides the grip for this beautiful knife.