Plenty of chef knives that show up here follow a safe formula: a straight spine, a conventional grind, and a handle that gets whatever effort is left over. This one breaks from that. The maker put a harpoon point on a wide, satin-finished blade and added an S grind with an etch on top. That pairing is rare in a kitchen knife, and it gives the profile a character the usual flat grind never manages.
The blade runs 220mm in AEB-L stainless, a solid pick for a working chef knife in my view. Sculpted grooves run along the upper portion of the spine, and a circular maker's mark sits near the heel. The handle is where the build really shows range: a faceted octagonal shape with a light-colored wood bolster, put together from ebony, olive wood, TruStone accents and brass spacers. A decorative metal band with a patterned spacer sits in the stack, and a circular mosaic pin anchors the dark handle material near the angled butt.
Attention went past the flats as well, with the spine thickness and choil geometry both worked into the finished piece. One thing to weigh: the maker said this knife sits a bit above their usual pricing, with the etch and the S grind as the stated reason. Anyone wanting the same look should plan for that. The knife was finished just a day before it was shared, a tight turnaround for work this clean.