Description
Fingal Ferguson, a culinary force to reckon with, is known not only for his high-performance chef knives, but also as a fifth-generation operator of the family farm, Gubbeen, in Southern Ireland, as a talented charcuterie maker, and as a collaborator and partner to so many of his artisan contemporaries. We’re lucky to receive special, handcrafted chef knives like the Ultra Black Mammoth Chef, built at his workshop located on the farm. Forged from a stunning steel combination made by fellow craftsman and Eatingtools contributor Tobias Hanger of Austria, the 224mm / 8.8″ blade boasts homemade damascus steel and pure nickel cladding over a core of the premium tungsten-carbon steel which Tobias himself developed, ApexUltra. Hard, thin, and razor-sharp along the edge, Fingal has honed the symmetrical, subtly convex geometry with superb precision. Designed as any chef’s daily workhorse, the versatile profile balances finesses and toughness nicely. Relatively rigid throughout, the rounded, tapering spine does produce a touch of lateral flexibility in the forward half as the fine, pointed tip, perfect for slicing work, approaches. Marks from Fingal’s forging hammer are visible on the blade’s tang, while the bevels enjoy a nicely polished and etched finish that reveals the alloys of the damascus steel and the bright vein of nickel beautifully. For comfort and control on the cutting board, and with every bit as much aesthetic style as the blade, a handle in Fingal’s trademark form is sculpted from black G10 with a bolster of carbon fiber, an head-turning ring of fossilized mammoth tooth bookended with stainless steel spacers, and a beautiful mosaic pin inlay.
