Full Tang Field Knife

I forged this knife by hand in a forge I built. The steel is high carbon 80CRV2 which holds a great edge while still being easy to sharpen. The wood is spalted maple. High carbon steels like this are the preferred by most serious chef’s though they do need a little more attention than does stainless. After use, they should be washed and dried so they don’t rust.

4” blade, 8” overall

Handle Finished with Hardwax Oil