This Western chef’s knife has a tall blade with a long, flat cutting section for cutting cleanly through food in a single movement. A gentle curve towards the front allows some rocking on the board, finishing in a pronounced tip for finer work. The blade keeps its height for much of its length before tapering towards the point.

I’ve made the billet here in the workshop in two stages, first forge-welding the cladding, then bringing it together around the SheffCut core with pure nickel in between. The cladding combines mild steel, wrought iron and 1080 carbon steel. Etching has brought out dark tones in the outer layers while leaving the core relatively bright, giving a clear contrast along the cutting edge.

SheffCut is a British carbon steel based on 26C3, with a small addition of niobium to improve wear resistance. It takes a fine edge, holds it well and is straightforward to sharpen. The blade will develop a patina with use and should be washed and dried after each use.

The full tang handle follows a shape close to my signature design and is fitted with copper pins. It’s made from one of my last pieces of cross-cut English elm, taken from the centre of the tree, with the very heart visible in the handle. I’ve stabilised the timber here in the workshop and filled its natural gaps with resin to seal the open areas around the heart and live edges.

• Blade length: 220 mm

• Blade height at the heel: 64 mm

• Blade height one inch before the tip: approximately 30 mm

• Spine thickness: 4 mm at the ricasso, 2.3 mm midway, 1.4 mm one inch before the tip

• Construction: full tang, with 13 layers including the nickel and core

• Core steel: SheffCut

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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.