Handsome enough to carve and serve tableside in the dining room, and tough enough for daily cooking in the chef’s kitchen, this 300mm / 11.8″ slicer is an heirloom tool to use and admire for generations to come. At his workshop in Austria’s north, bladesmith Martin Huber begins the blade’s creation with a core of 1.2419 tungsten-carbon steel, first layering 30-layer damascus of 01 carbon steel and pure nickel on either side, followed by outer cladding of 01. From the hand-sanded satin finished bevels to the textured, forge-finished flats, metallic beauty is found at every turn. Convex and wonderfully honed for cutting performance, the symmetrical bevels slim downward to a thin, hard, razor-sharp edge perfect for the longest and most precise slices. The rounded spine tapers slightly until the final inches where it culminates at a slim, pointed tip positioned nicely for the most delicate cuts, the blade exhibiting a wonderfully balanced amount of lateral flexibility for its length. To wield the large, head-turning work of culinary art is a full-tang handle sculpted from bog oak and white-with-black-web TruStone, secured over white and black G10 liners with a pair of white G10 pins, all together surrounding Martin’s tapering tang.