A blade with presence. “L’Épée” — the sword — takes the chef knife and gives it edge, literally. Longer than a standard gyuto, straighter along the edge, with a pointed tip built to pierce and slice. It moves like a chef knife but carries the command of a sword. Glide through large cuts, break down proteins, and detail with the tip — all without switching blades. K Romain shapes each one by hand, blending Japanese discipline with French design. The profile is bold but balanced, weight forward for momentum, grip tuned for control. This isn’t costume. It’s performance. For cooks who want reach, precision, and a blade that announces itself on the board.