10" 250mm AISI W2 tool steel honyaki* gyuto, tested to 65HRC, in my extra-extra-heavy geometry. This knife is a substantially heavier version of my standard XT gyuto...weighing in at 14.6oz, and having a 67mm tall heel height. This allows for extreme forward weight, giving the user a perceived effortless sensation in slicing and chopping. The 67mm heel height gives greater leverage when rock chopping, and a more pronounced bounce off the board when push or pull cutting. Food release is beyond excellent.
The handle is my XL (extra-long) Western Hybrid geometry, which has been argued to be my most visually stimulating, as well as my most comfortable handle to date. Handle materials are bright spalted 'Christmas Oak' burl (named because I pulled the stump down with my children on Christmas Day), sustainably harvested from my own deadfall, and professionally stabilized in my own shop. Spacers are Italian marble, nickel silver, and black G10. Also included is a matching hand made, textured and distressed leather saya.
This knife was inspired by my 2019 visit to New York City. During my time there I had lunch at a restaurant called 'Il Mulino'. I met with the owner there, Chef Michele Mazza...to discuss my work and allow him an opportunity to handle some of it. He was particularly enamored with another customer's knife that I had with me, which you can find under the 'SOLD' section of this store. It's this knife's opposite sister in every way...utilizing the same steel, the same dimensions, the same handle wood (that one is the darker variant), and the same overall feel. To quote Chef Michelle, he described it as 'A knife for the generations'.
Overall the experience I had in Chef Michele's restaurant, as well as in meeting him...inspired me to create this knife. It's Knife #1 in my 'Master's Series' of knives. Knives that are inspired by chefs I feel have reached the pinnacle of their craft, both in the culinary art they create...and in utilizing that skill to build business success.
I feel Chef Michele Mazza is beyond deserving of this honor.
*'Honyaki' is a Japanese term describing a method of forging a knife from one single material, almost always high-carbon steel, and quenched in oil (abura-honyaki) or water (mizu-honyaki) with clay to yield a soft, shock absorbing spine and hard edge for high sharpness. This process, when done correctly, also results in an exquisitely beautiful, permanent line in the blade...that can be polished in such a way as to visually describe the variance of crystalline structures that are the only true indicator that the process was successful.