Seth’s everyday chef’s knife, forged to shape from high-carbon steel rather than cut from flat stock, then ground, heat treated and finished by hand. The photograph shows a representative piece: every knife is made one at a time, so the handle wood, pins and the extent of the forge finish along the spine differ from knife to knife.
Carbon steel takes a very keen edge and is easy to sharpen at home. It will patina with use and should be dried after washing. See Care & Sharpening.
