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’. The blade was then polished and I 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 black dyed California Redwood and an African Blackwood ferrule. The handle on this knife is oval/round shaped. This knife has an S-grind along the main body of the blade and a convex grind on the bevel. I would consider this to a normal grind suitable for general kitchen use.

Measurements:

Blade Length: 235mm
Handle Length: 143mm
Out of the handle: 2.98mm
Middle of blade: 2.33mm
Spine @ 4cm from tip: 1.69mm
Spine @ 2cm from tip: 1.48mm
Weight: 178grams