r/u_SetItAllonFireLLC

Just a little stainless go mai 10” hollow ground bonding knife, I’m thinking a bog oak handle but what do yall think?

This is what a 72” radius platen to a zero edge will do. Performance is insane, it just glides through even the toughest foods.

When I forge a chef knife, I’m not just making a tool, I’m making a promise. 

A promise that I’ve put as much thoughtfulness and artistry into the knife as you do in your cooking to make your knife feel like an extension of your hand. 

A promise that when shit hits the fan in the kitchen, your knife will be the one thing that never fails you. 

The balance, sharpness, the design, every detail all come together to form a pledge of reliability in the kitchen. 

That’s why I love making knives for chefs. It’s more than a purchase, it’s a statement of trust in my craft.