Kitchen
An 8-inch workhorse chef's knife forged from 80CrV2 — ground thin behind the edge so food falls away from the blade.
| Blade Steel | 80CrV2 |
|---|---|
| Blade Length | 8 in (203 mm) |
| Overall Length | 13 in (330 mm) |
| Profile | Gentle belly, full flat grind |
| Handle | Black canvas Micarta, mosaic pin |
| Hardness | 60–62 HRC |
| Care | Hand wash & dry; not dishwasher safe |
| Origin | Hand-forged in Ontario, Canada |
Forged from 80CrV2 — a tough, fine-grained steel that holds a screaming edge — this chef's knife is ground thin behind the edge for the kind of food release you only get from a hand-made blade. It's been normalized, hardened, and tempered to a sweet spot of 60–62 HRC: hard enough to stay sharp through weeks of prep, tough enough to survive a busy kitchen. The Micarta handle is impervious to water and grips even when wet.
For home cooks and professionals who've outgrown factory knives. Once you've felt a hand-forged edge glide through an onion, there's no going back.
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