Meet your new one-of-a-kind, Austrian-made, damascus-clad, hand-forged kitchen workhorse. At his studio in Austria’s north, bladesmith Martin Huber begins this striking build by creating the blade’s carbon damascus steel cladding material. That damascus is then layered atop the core of high-performance ApexUltra tungsten-carbon steel, a specialty blade material developed and made in small batches with the help of Eatingtools’ artist and metallurgist Tobias Hangler. Separating the cladding from the core, in order to reduce carbon diffusion during the forging and hardening process, is a vein of pure nickel on each side of the symmetrically honed blade. A silky, hand-sanded satin finish gives the bevels a beautiful, polished sheen, contrasting the blade’s flats which retain a forge-finish and the hammer marks which tell the tale of the tool’s handmade origins. The mid-height bevels are slightly convex and slim downwards to a hard, sharp edge that balances strength and toughness with precision. At the 61mm-tall heel the knife is robust and powerful, perfect for daily chopping tasks and the biggest, densest ingredients. Maintaining enough mass for demanding work while also thinning the blade in all directions toward the front, Martin delivers a versatile, hardworking gyuto with a low, pointed tip with which to perform every slice, day and night. A subtle touch of lateral flexibility is enjoyed throughout the blade’s length to provide just the right amount of give. For comfort and control in a handsome combination of elements is a Western-inspired handle of curly acacia wood over black G10 liners, capped with matching, black G10 bolsters and secured by three black G10 pins. Balancing around an inch in front of the heel the knife is steady, natural, and welcoming the hand. It’s time to cook.