A stunning hand forged san mai chef knife . The core is 52100 ( ball bearing steel) with 20 layer damascus (1084/15n20) as a cladding. There is also a thin layer of nickel between the layers . San mai is a Japanese sword making technique that allows for a hard steel core that stays sharp and the softer jacket either side allowing for some flexibility.

The octagonal hidden tang handle is made from ebony timber with stainless steel and G10 spacers

This knife has a long thin blade with a very straight cutting edge. perfect as a protein slicer

Blade length is 198 mm ( 7 ¾ inches) and its 42nmm deep at the heel. overall length is 355 mm . The handle is 140mm long, 19-24 mm wide, 25-28mm deep, The spine is 3.8 mm wide near the handle tapering to less than 1mm near the tip , weight is 200 gm nice balance

Please read the care instruction page before purchase, this is a carbon steel knife not stainless steel and needs a little extra love and care

All knives come with a tin of knife wax made from bees wax and paraffin oil to help keep in good condition

All measurements are approximate.