Part science, part art, the discipline of contemporary culinary bladesmithing leaves open infinite possibilities in the creation of the everyday object we call a knife; the oldest tool known to humankind. It is from this vantage point, one of respect, of tradition, and of a responsibility to those who prepare food for their fellow humans, that California artist Don Carlos Andrade crafts one-of-a-kind blades, each carrying with it a story, and a personality all its own. Working for the first time with 26c3 ‘Spicy White’ high-carbon steel, a clean, prized alloy in the culinary knifemaking world, Don has produced what is arguably his most beautiful and refined ‘rainbow hamon’, the product of his extraordinary heat treatment and quenching process. Etched and polished by hand to a silky, satin finish, the blade’s expertly shaped convex bevels show the contrasting bands of the differential hardening that produces a sharp, hard edge, strong, rigid spine, and tough, pointed tip. At 160mm / 6.3″ long and 46mm tall, the versatile, upswept blade profile is designed by Don, a formally trained chef, to do it all in any kitchen large or small. Ample knuckle clearance allows the blade to rock easily on the board while being equally as comfortable and nimble in the pinch grip, or while pulling the edge along long, precise slices. To control the blade in any cutting scenario is a handle sculpted from rag G-carta, a resin-based modern micarta created by G.L. Hansen & Sons from multiple green and blue rags that range from light to dark, creating a look of depth and character. Shaped in Don’s well loved, shield profile wa handle form that tapers from back to front, a single, hand-hammered steel pin and blue ferrule complete the build. A custom cloth-covered saya is included.