This knife was forged from Japanese pre-laminated steel. The core is Aogami Super (arguably the best chef knife steel available) and the cladding is stainless. As far as I know, Aogami Super is not openly available to many American makers. The core steel is famed for the keen edge it takes as well as a long edge life. This knife has a complex S grind, which is a hollow along the middle of the blade which aids with food release. The handle on this knife is exhibition grade walnut burl. The ferrule on this knife is african blackwood.

Measurements:
Out of the handle: 2.70mm
Middle: 1.8mm
4cm from tip:1.53mm
2cm from tip: 1.36mm
Weight: 166g

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