This knife was forged from Japanese pre-laminated steel. The core is Aogami Super (arguably the best chef knife steel available) and the cladding is iron. As far as I know, Aogami Super is not openly available to many American makers other than myself. The core steel is famed for the keen edge it takes as well as a long edge life.
This knife features a handle constructed with curly Koa and an ancient bog oak ferrule. The bog oak came from Ukraine.
Out of the handle: 3.4mm
2cm from tip: 1.3