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. After using this steel for a while, I am falling in love with it. The handle is blackdyed alder burl with an ancient walrus oosik ferrule. This knife has a S grind. I would consider this to be more of a midweight grind.

Spine Measurements:

Handle Length: 145mm
Out of the handle: 2.77mm
Above Makers Mark: 2.47mm
Middle: 1.98mm
4cm from tip: 1.48mm
2cm from tip: 1.28mm
Weight: 216g