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The Large Marlborough kitchen knife is perfect for finely chopping things such as leeks into extremely thin strips, as it smoothly cuts through everything. The key to this knife is that the extended chine along the spine of the blade allows for an incredibly fine cutting edge; the chine also extends all the way to the heel of the blade and then up to the raised tip, allowing for a fantastic rocking action, but also means that the blade maintains its strength and rigidity throughout its length. The blade is made of Sandvik 14c28n, arguably one of the best knife steels available, with an understated matte finish that slides through food smoothly and is incredibly easy to keep clean and is very resistant to scratching. The handle is made of stablised Spalted Beech. Spalting is a term used to describe the process by which certain fungi grow on dead or fallen trees after colonizing the wood by travelling up the wood cells from the ends or from broken off branches, leaving an attractive pattern behind. The spalting process takes about 2 to 3 years to reach the ideal stage to cut and season the wood. The stabilisation process makes the wood much more resistant than if it were untreated, keeping the lighter colour from marks or the effects of spills and spices. The Large Marlborough has a unique hollow grind that allows for a far superior cutting action. The hollow grind leaves a concave profile on the blade and reduces weight while retaining strength, requiring less metal to go through each cut and makes the knife easier to sharpen and keep sharp.