The Richmond Fanatic is my third knife and is a chinese style cleaver with similar profile and grind to the popular CCK1303 but with AEB-L stainless steel hardened to HRC 61. AEB-L steel was designed for razors, which need corrosion resistance, high hardness and very acute edges. Once you try a knife that is made with AEB-L you will see why it is coveted by knife enthusiasts and professionals. The knife will take a very keen edge just like the best carbon steels yet you don't have to worry about rusting. You will also find much better sharpening properties since AEB-L is less prone to produce wire edges that are so common when you sharpen most high end Japanese kitchen knives. I designed this cleaver to be thin, hard and stainless with a nice distal taper and convex edge grind. The handle is made from rosewood with an ebony ferrule. The blades are made with our partner Lamson And Goodnow in the USA. The factory edge grind is 50/50 at about 15 degrees on each side.