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Our 200 mm head knife (~ 8 inches) weighs a little over 8 oz. So you will not suffer from the fatigue of the hands that comes from the big German knives, even after a myriad of strokes. However, you will have enough weight to avoid working so hard to cope with more difficult foods.
Ebony wood is an extremely hard and beautiful wood, and you will not be mistaken.
We decided to create our favorite chef knife.We started in the heart. When you build a knife that has to take a very sharp stop, so you keep it for a long time, the obvious choice is the super Japanese steel AUS-10.
AUS.10 is a very hard steel with high carbon content that can take as sharp as 15 degrees while maintaining it for a very long time. Our steel is imported from tsubame, Japan, and its hardness is between 59 and 60 HRC.
That's what's best for having a sharp blade without having to sharpen very often, and you won't have any difficulty restoring the original edge when you do.
