Jay Fisher - Fine Custom Knives

"Concordia" Master Chef's Knife

• Size: Length overall: 13.6" (34.6 cm), Blade Length: 8.75" (22.2 cm), Maximum Blade Width: 1.9" (4.8 cm), Thickness (max): .151" (3.8 mm)
• Weight: Knife: 15.1 oz. (428 grams) Sheath: 13.1 oz. (371 grams)
• Blade: CPM154CM High Molybdenum Powder Metal Technology Martensitic Stainless Tool Steel, Cryogenically Treated, Hardened and Tempered to 62HRC
• Bolsters, Fittings: 304 Austenitic Stainless Steel
• Handle: Brecciated Jasper Gemstone from the Painted Suguta Valley, Kenya, Africa
• Sheath: Hand-tooled leather shoulder, Latigo leather side
• Knife: How would the best chef's knife made look: a knife with timeless simplicity, but made to the highest possible technical standards, with the finest materials in the absolute highest process and control of geometry, treatment, and finish? The Concordia is named for the Roman goddess of harmony. This is the ultimate in a readily recognizable form of master chef's knife, and I made this one the best it can possibly be. While simple in presentation, this knife is extensive in critical features that make it, simply, one of the best chef's knives made. This starts with the blade. This is an extremely fine steel, one of the best made by the most refined and controlled process known today. This is CPM154CM, an extremely high alloy tool steel, made by the powder metallurgical process. It's high in chromium so is a true stainless steel, and the chromium forms extremely hard chromium carbide particles in the matrix, increasing the wear resistance over other stainless steels by a wide and significant margin. Also in the alloy is molybdenum which not only creates molybdenum carbides that are more wear resistant than the chromium carbides; but also the molybdenum amplifies the toughness, or resistance to fracture throughout the blade. This is critical on the microscopic scale of the cutting edge, for a substantial reduction in wear. So the blade can be made much harder, with a greater abundance of martensite and carbides overall, with increased toughness. To bring out the best in this steel, I gave it a deep cryogenic treatment (quenching) in liquid nitrogen at 325 degrees below zero Fahrenheit, and a full 40 hour cryogenic aging for complete transformation of allotropes and maximum precipitation of all carbides. This was followed by three tempering cycles with deep cryogenic cycling (at -325°F) in between for maximum toughness and thermal conditioning. With this proprietary treatment, this high technology steel blade is the absolute best it can possibly be for this application. It's tough, it's durable, it's extremely hard and wear resistant. It's also extremely corrosion resistant as well, critical for the professional chef's use: clean and bright for food service and exposure. There will be no corroding, no rusting, no metallic particles from this knife into any food, and this is the reason these extremely fine steels should be used by all the best chefs. When I created the blade, I was determined to fabricate as thin a blade as possible to support the extremely fine and thin razor-keen cutting edge. The grind behind the relief (the visible part of the cutting edge) is a mere .030" thick (.77 mm), and the relief behind the cutting edge itself is .015" (.39 mm) thick! This is a very thin working edge, supported by a strong spine so the blade won't flex in use. The hollow grind is very deep, so that repeated sharpenings (seldom though they may be) will yield significant thinness of the blade for literally decades to come. The blade has a perfect sweep of the belly for rocking on the board, and a good length of straight edge for dicing and handwork. The heel drops a full inch (2.5 cm) from the forefinger position to keep the hands off the board, and a slight curve at the heel adds a bit of safety to the incredibly sharp blade grind termination. I ground the knife through many steps to achieve a bright, mirror polish which shows no grain in the steel, while preserving a crisp grind line throughout, matched on both sides. The blade is a full tang model, a solid piece of steel from tip to butt, and the gentle taper in the handle balances the weight. The entire spine is embellished with simple, clean vine filework, not too deep for easy cleaning yet enough to give a gentle purchase in the grip and while touching the spine for support. I bolstered the knife with high nickel, high chromium 304 austenitic stainless steel bolsters and pins, for the ultimate in security and strength, with zero-care and absolutely no possibility of corrosion, ever. This is the same stainless steel used in nuts, bolts, and fasteners, and is a National Sanitary Foundation standard in the kitchen as well. The bolsters are substantial enough to do their job strengthening the handle and giving an area for pressure to be applied to the blade, while being thin enough to balance the weight. They are clean, rounded, smoothed, and polished, and are dovetailed to bed a pair of stunning gemstone handle scales. This is Brecciated Jasper from the Great Rift Valley (Suguta) in Kenya, Africa. This stone was once the sediment of a great ocean bearing iron (thus the red), that was churned under, and broken to pieces, crushed, and then reformed under intense geological processes that are hard to imagine. It is a microcrystalline quartz, with inclusions of metallic hematite and fascinating patterns and is solid, hard, and tough, taking a bright lustrous polish. This is a gemstone that will literally outlast the knife. It's fitted perfectly to the stainless steel of the tang and bolsters, distinctive and bold. The knife feels great in the hand, with the balance point at the face of the front bolster, surprisingly well-balanced for such a large blade. The knife in the hand begs to be used!
• Sheath: I wanted a special rig for this piece, one that was as clean and elegant as useful for this superb knife. I decided I would make a chef's roll type of transport and protection vehicle. I built the inside of the sheath in heavy 9-10 oz. leather shoulder, hand-tooled and dyed a burgundy to compliment the gemstone color and give a warm appeal. I hand-tooled the heavy shoulder faces with a tri-weave pattern, bordered by camouflage, both for the sheath blade body and the handle rest. The knife slips smoothly in this interior sheath while offering great safety to the owner, with just the handle accessible. The interior sheath is hand-stitched with polyester sinew through the welts and to the wrap, so that no parts will ever move, and there is no play in the entire assembly. I made the wrap from burgundy latigo side, a leather with limited flexibility, color throughout, and great sealing and wear properties. This is a leather that can take a beating and still look great, through many, many years of service with little care. The handle flap folds over to protect the handle and prevent the knife from unsheathing, and the latigo side folds over the entire affair to secure it. I even used all stainless steel dot snaps, marine grade, for the ultimate in corrosion resistance and longevity.
• An extremely fine knife, made for the professional, for service, beauty, and longevity.

Thanks, T. S.!