Handsomely styled, forged by hand, and dressed in huon pine with a zirconium highlight, comes the newest high-performance chef knife by Tasmanian bladesmith Jason Ellard. The blade, extending 202mm / 8″ outward from a 50mm-tall heel, is shaped from housemade san mai steel that sees an ApexUltra high-carbon core clad in damascus over a vein of pure nickel. That elegant materials combination is expertly honed for versatility and cutting prowess, Jason’s tall, convex bevel geometry culminating at a very thin, very sharp edge. Strong and stiff, the rear of the blade delivers the mass, toughness, and power for chopping the densest ingredients. Faceted along both edges for comfort, the blade’s spine tapers steadily and progressively forward to create a dynamic cutting tool that slims in all directions while approaching the extremely fine, needle-like tip, one perfect for the most precise slices and detail work. From a thoughtfully sculpted integral handle bolster in which the dense damascus pattern and bright veins of nickel are visible comes the blade in one direction, and the remainder of the handle in the other. First, a ring of dark zirconium separates steel from wood, and finally the huon pine, boasting exceptional color and grain, is carved into a comfortable, ergonomic grip.