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. The handle is ancient bog oak from Europe and the ferrule is African Warthog tusk. The handle on this knife is oval/round shaped. This knife has a full convex grind. I would consider this to a thinner grind but still suitable for general kitchen use.

Measurements:

Blade Length: 230mm
Handle Length: 141mm
Out of the handle: 3.28mm
Middle of blade: 2.11mm
Spine @ 4cm from tip: 1.44mm
Spine @ 2cm from tip:0.89mm
Weight: 239g

Note: The tusk in the pictures is the mate to the one I cut up to use for the ferrule. It is not included with the knife but if the buyer is interested send me an email and we can work something out.