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 Ringed gidgee from Australia and an African Blackwood ferrule. This knife has a full convex grind. I would consider this to be more of a workhorse grind.

Measurements:

Blade Length: 247mm

Handle Length: 142mm
Out of the handle: 3.05mm
Middle of blade: 1.78
Spine @ 4cm from tip: 1.50mm

Spine @ 2cm from tip:1.15mm
Weight: 262g