Attributes:

This knife is water quenched. Meaning it has superior properties then a oil quenched blade.

Honyaki is the name of a traditional Japanese technique of adding clay to a blade before heat treatment so that the spine cools slower then the edge during the quench. This creates a dynamic hardness in the steel where the spine is soft and the edge is hard. The Hamon as its called is visible as well. These sought after blades are known for there exceptional beauty, hardness and edge retention. Plus they are way harder to snap under hard use.

Material:

W2 carbon steel (water quenched)

Amboyna Burl hybrid

G10 spacer

Curly Yarren Saya

12” Blade

5.5” WA handle

3/32” thick at spine

Thin distal taper

If you like this style of knife but would like a custom one made feel free to Contact me.

If you would like to buy this knife but live outside the USA or Canada please contact me.