This honyaki sujihiki was forged from 26c3 steel and differentially hardened using clay on the spine and quenching in a commercial quenchant. This steel is often compared to the Japanese white steels and referred to as ‘Spicy white’. I then polished and etched the steel which makes the hamon prominent. This steel is very pure with higher carbon and some chromium to balance it out. The edge it takes is very keen. After using this steel for a while, I am falling in love with it. The handle is Spalted maple with an African Blackwood ferrule. This knife has a convex grind.

Measurements:

Blade Length: 255mm

Handle Length: 148mn
Out of the handle: 2.8mmmm
Middle of blade: 1.63mm
Spine @ 4cm from tip: 1.19mm

Spine @ 2cm from tip:0.91mm
Weight: 166g