Western Chef - Custom

Western chef 

Steel: 80CRV2

HRC:62+

Spine: Rounded

Cutting edge: 8”

Over all: 13.5”

Thickness at ricasso: .133”

Handle: Black dye stabilized curly maple, Brass and resin split, Red G10 bolster and liner. 

One of the first designs I ever came up with. A standard wester style chef blade. 8” cutting edge ground paper thin towards the heel and belly then slightly thickening up towards the tip. 

Distal taper from just above the handle all the way to the tip, this blade shape to accel in rocking and pull cut techniques. 

If you are not familiar with Japanese style knives and techniques, are new to custom knives or an accustomed to western style knives this is the model I’ll recommend. 

Care Advisement: This blade has carbon in the steel and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.