A wagon wheel, reclaimed from its resting place of over a century on the property of the knife’s maker, likely crafted at a small shop in pre-industrial 1800’s New England, provides the beautiful, weathered wrought iron that forms the blade’s cladding on this one-of-a-kind Andy Billipp gyuto. The natural character of the wrought iron is complemented along the blade’s flats and sub-integral bolster by the hand-hewn, rustic appearance of Andy’s forging. Between the wrought iron jackets and hard, razor-sharp 52100 carbon steel edge are layers of nickel-rich 15n20 high-carbon steel to help ensure that the core’s carbon content does not seep out into the wrought iron during forging and heat treatment. The result is not only functional, but beautiful, offering contrasting textures and sheens throughout the height of the blade’s bevels. And as expected of Andy, these materials have been shaped and honed for uncompromising cutting performance. The primary bevel geometry is convex and absolutely superb from heel to tip, slimming downward to a thin, hard edge, the material just above becoming more and more refined the further from the handle, reaching a paper-thin, needle-like tip at the end. At 11.2oz / 318g overall, the knife is not particularly light, its center of mass lying just under an inch in front of the 58mm heel resulting in a wonderfully balanced, steady, and powerful feel in the hand. For comfort and control, the storied wrought begins the handle-portion of this work of culinary art, the sub-integral bolster giving the fingers a soft, sloping surface to hold in the pinch grip. Then, with a handsome marriage of rustic and refined finishes, the wrought iron disappears into a handle capped with polished brass and a thin ring of black. Secured with a single, flush, brass pin, the predominant material with which to wield the knife is a piece of HempWood, an eco-friendly, small-batch hemp wood composite which Andy has sculpted into his recognizable Western form. No details is overlooked. No cut too large.