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 & Goodnow in the USA. The factory edge grind is 50/50 at about 15 degrees on each side.