Its do-all size and profile complemented by versatile geometry and attention to each and every detail make this one-of-a-kind Jason Ellard gyuto the tool to rule any chef’s kitchen. At his small studio in Tasmania, Jason begins by layering the blade’s raw materials, from the stainless steel cladding through the bars of pure nickel and on to the edge’s ApexUltra high-performance tungsten-carbon steel core. This go mai (five layer) formula is then forged by hand to produce the infinitely functional and beautiful blade and accompanying integral handle bolster seen here. Along its top, the tapering blade spine has been faceted along both edges for comfort in the pinch grip. The choil receives the same treatment. Expertly shaped from the 50mm-tall heel forward, the blade’s symmetrical primary bevels enjoy Jason’s superb convexity which balances toughness, finesse, and cutting performance, all in a dynamic, thoughtful package in which the bevel’s mass is reduced progressively as the forward end approaches. An extremely fine, needle-like tip is the culmination of this free-hand shaping by a talented and experienced culinary craftsperson. From the biggest chopping tasks to the most delicate slices, this tool is made for it. Beyond the cutting end and with every bit as much style and utility, the handle receives a Western-inspired form made of gently curved faces and flat facets, all shaped from a gorgeous piece of black & white ebony. With stepped, heirloom construction the wood transitions through a ring of dark, beveled zirconium, and finally to the octagonal forged bolster, the top and bottom faces of which show off the blade’s go mai layering in detail.