Emanating from the green-capped oak handle of this petty chef knife by Nick Rossi are parallel lines of house-made carbon damascus steel, tightly bound and running first through a stepped-down integral bolster that bares Nick's stamp, then gracefully through the length of the blade to it's fine, needle-like tip. At 40mm tall with a very thin, hard, razor-sharp edge and full distal taper that thins the spine steadily from back to front, this blade is poised to tackle nearly any cut in the kitchen, from precise slices of fish and other proteins to vegetable chopping in even the tightest quarters. Comfortable and simple, with the aforementioned pop of green for good measure, the Western-style sculpted handle is naturally beautiful and fits the knife perfectly.