Description
As pockets of the cladding’s densely layered house-made damascus grow sparse in the forward inches, giving way to a dark sea of ApexUltra tungsten-carbon steel, the blade slims to a glass-thin tip so fine it seems to disappear before the eyes. There the most delicate slicing and detail work are performed with precision. The rest of the 195mm blade’s thin, razor-sharp edge handles everything else: ample curvature for rocking on the board, a long straight stretch forward of the heel for efficient chopping, and enough height and convexity through the bevel to move through the widest range of ingredients without complaint.
Carbon alloys jacketed by pure nickel produce a chatoyance that shifts with every change of light, the cladding making art of every movement on the board. The high-performance core steel, developed specifically for edged tools by Eatingtools artist and metallurgist Tobias Hangler of Austria, is thoughtfully hardened and honed to handle the daily requirements of the kitchen. Forged integral bolster construction draws the metallic layers out into a beautifully sculpted blade-to-handle transition. Beyond the steel are rings of aged copper and stainless, the handle completed with a piece of Arizona desert ironwood whose grain and character rival the blade itself.
Bladesmith Jason Ellard of Tasmania marries form and function once again.
