This is the 2nd 14 inch chef knife I’ve completed and I’m almost glad I haven’t had too many requests for them. They’re really difficult to make. It’s hard to get a really nice, consistent grind all the way across BOTH sides without having to live with a few scratches here and there. Recently I took some scrap AEB-L stainless and made a few drop point, fixed blade knives and it’s so EASY to get a great grind on a 4 inch blade. Try getting a perfect grind on a 9 inch blade. It’s tough. Anyhow, I made a customer a 14 inch chef knife with a rosewood handle and handmade mosaic pins. It turned out really well. I’m looking forward to making some smaller knives now and am officially going to start charging more for any knife over 12 inches.