This knife is hand forged from 15n20 high carbon steel and finished with a convex grind and weighted to be a blade heavy chef's knife. The blade is designed to help users slice cleanly through hard root vegitables, the rounded convexity helping to minimise friction in combination with a very fine cutting edge that will slice its way through all manner of vegitables and meats. To connect the user to this blade is a faceted western handle that allows for a comfortable grip to any user carved from native Australian mallee burl and brass bolster, as well as coming with a fitted red cedar sheath. 
 
This knife is intended to be used as a chef knife, not a cleaver, and should not be used to cleave bone. 
 
Every blade that I forge is heat treated in a temperature-controlled kiln to optimize hardness, toughness and carbide formation ensuring the steel performs to the maximum of its capabilities. This helps guarantee an excellent cutting edge and the durability of the blade through years of use.
 
243g 
Blade length: 165mm 
Depth at heel: 54mm 
Overall 305mm