From the moment I met Chris Love, I knew he was a natural engineer. Highly detailed and willing to think outside of the box, Chris makes some of the most comfortable and clean cutting knives I’ve handled. Every part of his knives is comfortable to the hand and pleasing to the eye, each Forge 37 is a functional art.

The k-tip chef is one of the most unique knives I’ve seen from Forge 37. The tip is very dramatic and the edge has very little curvature. The blade will be a natural push cutter and excel at decorative cuts. Completely symmetrical on each side, the knife is essentially a double bevel mukimono (Japanese knife used for decorative garnishing). Unlike a traditional mukimono with significant forward balance, the K tip chef has a balance point just behind the buffed integral bolster. The balance point makes the knife nimble in the hand.

Blade steel: 52100 carbon steel

Handle: paper micarta

Cutting edge length: 165mm

Spine thickness: 3mm

Blade height: 48.5mm

Handle Length: 5”

Over all length: 12”

Carbon steel can rust if neglected. To avoid corrosion and rust, be sure to wash and dry your knife immediately after use. Leaving moisture or acidic material on the blade will cause corrosion. Every carbon steel knife will develop a blue grey patina, yellow or orange is rust.