6.5 inch chef knife, Asian ebony

• Completely handcrafted and shaving sharp, from my shop in North Idaho.
• A pleasure to use. As a past restaurant owner, I know how important it is to have a tool that makes daily chores easier.
• A fine edge, great for slicing and dicing vegetables and meat.
• Convex edge. Blade is ground with a slight belly to roll from tip to heel with slight bend of the wrist.
• Crafted from industrial saw blade steel, very similar to our mom’s dark colored carbon steel knives that always worked so well.
• Previous customers say this knife becomes their favorite most used knife in the kitchen. You can spend the same amount or more on a Henckels or Wusthof but this knife will feel better in your hand and be much easier to keep sharp. A couple passes on the strop every week or two, takes about 10 seconds to keep it hair shaving sharp. See my sharpening instructions here. The sharpening strop comes with the knife.
• The handle is ebony from Asia, with white liners.
• Over all length just under 11in. Cutting edge is 6 inches
• My touchmark is on the blade.

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