Large enough for the biggest cuts, tough enough to chop for days, thin enough at the edge to slice with ease, and bold enough to turn heads while doing it all, our first chef knife from bladesmith Tobias Hangler is outstanding from tip to handle. In 100-layer carbon damascus hardened to 63 HRC at the edge, the blade stands 68mm tall at the heel and extends forward 225mm / 8.6", balancing beautifully just in front of the handle, and delivering pronounced compound 'S-grind' geometry for performance and food release. The recipient of a master’s degree in Metallurgy, Tobias' emphasis is placed squarely on steel grain structure and hardness as it relates to cutting in the kitchen, and this knife, like all that leave his shop, is created without compromise. For comfort and control, elegant, dark, cross-cut bog oak is sculpted into a hand-filling, simply, Western form on each side of the full damascus tang, tapering forward, and secured with three, flush, stainless pins.