This honyaki was forged from W2 Tool steel and differentially hardened using clay on the spine and quenching in a commercial quenchant. I then polished and etched the steel which makes the hamon prominent. The edge this steel takes is very keen. The handle is curly Tasmanian Blackwood and an African Blackwood ferrule. The handle on this knife is oval/round shaped. This knife has a full convex grind. I would consider this grind to be suitable for general kitchen use.

Measurements:

Blade Length: 262mm
Handle Length: 145mm
Out of the handle: 3.54mm
Middle of blade: 2.31mm
Spine @ 4cm from tip: 1.30mm
Spine @ 2cm from tip:0.91mm
Weight: 169g