Gyoto style chef knife made from high carbon 26c3 steel. This blade has a beautiful auto-hamon, looking a bit like leopard-skin. The blade has a forged distal taper and is slightly convex, which makes the edge sturdy altough it is very thin. 

All my knives are ground to zero (or like 0,1 mm) before I do the final sharpening. This gives a super-thin edge that is easy to maintain. 

The handle is made from bog oak, brass liners and copper pins.

Hardness is about Hrc 65. Blade length 210 mm. Total length 316 mm. Max blade height 45 mm.  Thickness near handle is 4 mm. Thickness 10 mm from tip is 0,8 mm.  Weight 216 g