This blade has been forged from 30 layers of high carbon steel, laminated in house. This long blade has a dramatic distal taper, rather stout at the thickest part of the spine and quite thin behind the cutting edge. Although it is suitable as an all around knife, it is both larger and heavier than my standard chef knife and as such will be best suited for heavier kitchen tasks such as prep of root vegetables, butchery and for those who prefer blade forward experience regarding the balance point.
15N20 and 1084 are the most commonly used steels for making laminates/ Damascus. They are both high carbon steels with similar heat treating requirements and properties. 15N20 has a small about of nickel in the alloy, which resists the forced acid etch and gives this high contrast appearance.
The octagonal handle is made from Brazilian ironwood and Gaboon ebony, finished with a natural wax.
This knife comes with a custom leather sheath for protection during travel and storage, saddle stitched by hand for toughness.
As always, the blade has been sharpened on a progression of Japanese water stones.
