Steel: AEB-L Stainless
Edge Length: 8.5
Overall Length: 14
Heel Height: 1.98
Weight: 5.4 oz
Handle: Stabilized Grey Box Burl w/ green recon stone and tan G10 spacers
Model: Euro style chef
Grind: Subtle Convex
Comments: This is one of the more standard grinds I do on Kitchen knives. It is a subtle convex grind w/ a nice distal taper ground to a near zero edge for a nice thinness behind the edge. It is ~ 2.45 mm thick at the heel spine and tapers to ~0.9 mm one inch from the tip. This grind provides excellent food release and the distal taper allows the tip to be used for fine work. The handle is my western style providing a nice secure grip in a normal or pinch grip alignment. Balance point right at the makers mark. Sharpened on Japanese water stones and ready to work. This is an all around workhorse of a chef knife up to most any task!