This knife has strong amount of rock in the front third and nearly flat in the rear 2/3 of the blade. More similar in feel to a French chefs knife but with the thinness, hardness, and performance of a Japanese knife. Edge is sharpened on one side to a 5000 grit finish and on the other to a 1000 grit finish inspired by the sharpening techniques of Japanese knife makers. The benefit of this technique is that you attain highly polished edges with a bit more toothsomeness making items with skins easier to cut while staying sharp for long periods. The finish on the blade is near to a cast iron seasoning and is applied during the tempering process. Appears burnt brown to straw gold colour in differing light. The blade was asymmetrically forged and ground for a right handed user offering a smooth surface for your left hand knuckles to rest against while not offering a place for food to stick on the right hand side of the blade. Ideal for every use in the kitchen from mincing onions to butchering meat. Hamon. Handle is easily removable with a threaded take down construction. Segmented ferrule design
Blade length: 208mm
Blade height: 52mm (at the heel)
Blade thickness: 3.4mm -> 1.8mm
Overall length: 350mm
Weight: 218g
Steel: 26c3
HRC: 64
ferrule: linen micarta
Handle: Stabilized White Wenge
*HRC is estimated based on charts and the temperatures i achieved during teh ehat treating process
