This honyaki 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 than normal and some chromium to balance it out. The edge it takes is very keen. The handle is a single piece of Arizona ironwood burl. The handle on this knife is octagon shaped. This knife has a full convex grind. I would consider this to a normal grind suitable for general kitchen use.

Measurements:

Blade Length: 195mm
Handle Length: 133mm
Out of the handle: 4.19mm
Middle of blade: 2.28mm
Spine @ 4cm from tip: 1.53mm
Spine @ 2cm from tip:1.19mm
Weight: 203g