Fire on the Water Nakiri

To this point, this is my favorite knife I've ever made. I call this one 'Fire on the Water' because I forged it to ensure massive pattern movement with the s-grind, which is a stunning marriage of beauty and food-release for moisture-dense veggies. A vegetable knife (NOT A CLEAVER 😜), this is a traditional Japanese profile with a bit more height for added control. You might think that is a paradox, but the traditional, shorter Nakiri shape actually requires more control. By adding height to the blade, you are more 'on top' of the vegetables you're cutting and thus have a bit more weight behind your cuts and can be more nimble.
 
Given 90% of most peoples' prep time is spent on vegetables, everyone should have a Nakiri (or a Santoku) in their arsenal. I tell folks that if they're gonna buy one knife, it's a thin 8" Chef. But if you're gonna get two knives, you get a larger 9" Chef and either a Nakiri or a Santoku for veggie-focused prep. Wanna buy 3? Then you'd add a Petty but now I'm getting ahead of myself 😉...
 
Best at: Veggie prep, this profile is just a demon 
Worst at: Being mistaken for a Cleaver... This is uber thin, not for going through bone!
Construction: Damascus Go-Cu-Mai
Core Steel: 52100
Cladding: 125 layer Damascus and a Copper shim
Grind: Compound, S-grind with convex edge
Handle Material: Ironwood
Bolster Material: Blackwood w/copper spacer