Bias: This knife is designed for right handed use
Steel: 1084 high carbon steel core / 15N20 high carbon nickel steel jacket
Handle: Partially Figured Koa
You are looking at a gyuto style knife forged from a billet I made by layering 1084 between 15N20 in a process traditionally known as San Mai. I forged the edge bevel on the right side only, like a chisel, in a traditional Japanese style. The back, left side, is almost flat with only a slight contour towards the hasaki. This style is geared towards professional chefs or the skilled and experienced home chef who desires a high level of performance from their tools. Resharpening this blade takes special care and is to be done on a stone, not a handheld or electric sharpener unless specifically designed for this purpose. That being said, the hasaki, or edge, of the knife is 1084 high carbon steel and has been heat treated to provide an excellent balance between hardness and toughness and will retain sharpness for extended use. This is not stainless steel, proper care must be taken after each use to prevent unwanted oxidation.