This knife has a relatively flat profile with a small amount of rock in the front 1/3 of the blade. Similar in feel to a Japanese Ko-Bunka in profile and steel performance. Edge was sharpened by hand open Japanese water stones to a finish of 4000 grit on each side. The blade was asymmetrically forged and ground with a c grind for a right handed user offering a smooth surface for your left hand knuckles to rest against while a hollow exists behind the edge on the right side leading to lower food stick-age and cutting resistance. This versatile design is ideal for every day prep work in the kitchen. Hamon. Handle is easily removable with a threaded take down construction and is modular. If you would like an additional handle made from different woods and finishes please ask. Black on Black. Resin Ferrule.
Blade length: 103mm
Blade height: 55mm (at the heel)
Blade thickness: 2.8mm -> 1.7mm
Overall length: 237mm
Weight: 121g
Steel: 26c3
HRC: 64
Ferrule: black resin
Handle: Emily's Maple cutting board with a shou sugi ban tongue oil finish
Proudly made in Canada
*HRC is estimated based on charts and the temperatures i achieved during teh ehat treating process
