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 high carbon and some chromium to balance it out. This steel has been hardened to an HRC of 63. This steel takes a very keen edge. The handle is figured camphor with an African Blackwood ferrule. This knife has a S grind. I would consider this to be more of a midweight grind.

Spine Measurements:

Handle Length: 146mm
Out of the handle: 2.88mm
Above Makers Mark: 2.56mm
Middle: 2.13mm
4cm from tip: 1.37mm
2cm from tip: 1.02mm
Weight: 193g