This is my classic K-tip gyuto, a Japanese-style chef’s knife for preparing meat, fish and vegetables. Its long, flatter edge suits chopping and forward slicing, while the angular tip allows precise, detailed work. This one has a particularly tall blade, with a hollow fuller forged into it above a narrow primary bevel, giving it a lovely cutting feel.

The cladding is wrought iron reclaimed from an old cart wheel, which I’ve prepared and forge-welded around an Apex Ultra core with pure nickel in between. I’ve copper-plated the wrought iron during etching, using a technique I developed here in the workshop. The copper adds a warm colour to the surface and helps protect the wrought iron from rust.

Apex Ultra combines very high hardness with excellent edge retention, taking a fine edge while remaining relatively easy to sharpen. The copper finish stands up well to normal use, although it can wear and needs the same attention as any etched Damascus or carbon steel blade. Wash and dry the knife after use, and avoid abrasive cleaning to preserve the finish.

The straight handle is made from spalted birch, stabilised here in my workshop, with a copper bolster that complements the copper plating on the blade.

• Blade length: 256 mm

• Blade height at the heel: 65 mm

• Blade height one inch before the tip: 38 mm

• Spine thickness: 3.8 mm at the ricasso, 2.5 mm midway, 1.7 mm one inch before the tip

• Core hardness: 67 HRC (Rockwell C)

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*** This listing is for the knife in the photos, you get what you see. Please allow for a couple of days for me to pack and post your new knife.