The grind is modified flat/convex with triple bevel. The idea that I'm working with is to make a chef's knife (gyuto) that's very thin yet not too flexible as well as providing decent food release. I'm using everything I've learned to make these knives as perfect as can be. Now I just need to get going and make the rest. I'll be sure to post follow up pictures as this progresses.
To order please see Martell Knives
