Refined yet hand-hewn, elegantly styled while providing unbridled function, the Western Myall Slicer by Nick Anderson is an heirloom culinary tool for unforgettable culinary experiences. Whether slicing in the open kitchen or carving at the dining room table, the 274mm / 10.8″ blade of forged 52100 carbon steel is tough, razor-sharp, and shaped for versatility. Nick’s hand sanded, satin-finished convex bevel geometry is both pronounced and dynamic, slimming forward from a robust heel for the densest ingredients to a fine, needle-like tip for the most delicate cuts. Along the blade’s flats and just beneath its faceted spine is a forge-finished stretch of material which bears the marks of the knife’s hand forged origins. Morphing from blade to handle bolster as the object’s form takes on a classic yet unique octagonal profile, the high-carbon tool steel expands outward to connect cutting edge to a beautiful grip. With stepped, museum-fit, the steel meets a ring of brushed brass, and then a stunning piece of Australian Western Myall around which the fingers wrap. Completing this work of functional art is a butt cap of sculpted brass, in the center of which a museum-fit, brushed stainless steel bolt is present, a window into the handle’s internal mechanical retention-bolt construction. Weighted, powerful, and reassuring in the hand with a center of mass just at the blade’s 44mm-tall heel, this one-of-a-kind work was crafted at the maker’s northern California studio.