The blade is comprised of damascus steel I made from antique sawmill circular saw with modern bandsaw steel also from a sawmill. Deep hollow primarly grind with flat secondary bevel creates an "S" grind that reduces weight and cutting friction, while aiding in food release. Heat treated to 62 Rockwell for excellent edge holding without being overly difficult to sharpen, or likely to chip or break due to brittleness.
The handle is made from scrap curly maple, padauk, and black walnut, from a local furniture maker.
9" Chef's Knife (reclaimed materials)