Weight: 216 g
Blade length: 165 mm
Blade thickness: 2 mm
Overall length: 330 mm
Steel: Triple layer high carbon Blue paper core. 63 HRC
Handle: Copper & Birch.
This is one of few knives where I have included copper in the design of the handle. It was a tricky material to work with as it conducts heat, so it took me a while to find the shape for it. The brass has a really nice feel to it.
The blade is a classic santoku blade, translated from Japanese as "Three Virtues", being fish, meat and vegetables. This knife will handle most tasks in a kitchen. The blade is a laminated blade, meaning it has three layers of steel, two soft steels on the outer sides, and a hardened steel in the middle, being the one that cuts. This steel is made the old way, and have nothing added to it to make it rust resistant. So you need to wipe the blade down after use, and will develop a patina with time. For me, this gives life to the blade, as it changes with time. If not desired, it can easily be removed with some fine sandpaper, (400/600/800 grit.) I would also suggest you to sharpen it by hand on a whetstone, it takes some practice if you have not done it before, but it will keep the knife sharp and happy, while not removing too much material.
The handle material except for the brass is stabilized birch burl. The burl is the "knot" that grows out from the tree trunk. It can be removed without cutting down the tree, hence letting the tree live on. The fibers in this type of wood are not straight, as they often would be in a straight tree. The fibers cross with each other, and bends, which gives the wood and handle its appearance of coming alive.
You have a 14 day return policy, no questions asked.
I want you to be happy with your knife, so please let me know if you have any questions along the way.