This knife has been hand forged from 80crv2 high carbon steel, with a thick 4.8mm spine, tapering to a very fine tip. It is designed to carry a little extra weight just forward of the connection of the handle, which helps relieve stress on the users wrist when working for long periods. It is razor sharp and designed to cut hard root vegetables seamlessly with minimal effort and no splitting, with a black etch finish that will change to a grey over time and with use. 
 
The handle is sculpted from Australian Beefwood, designed to fit very comfortably into the users hand ensure a secure grip while in operation. It has been polished then lightly burned, then hot waxed and buffed  for an extremely smooth and durable handle finish. It steps down to a cast bronze bolster, which I found to have a few air bubbles as I was finishing. I decided to keep these as little features, filling one with a lead-free solder like a filling and polishing the other little void, aiming to highlight the beauty that imperfection can bring, which i see as a way to celebrate the materials I am using. 
 
It has an accompanying wooden sheath made from red cedar, which has been custom made to hold the knife in place with friction at the neck of the knife, keeping the cutting edge safe and the blade secure. 
 
Blade 180mm, 50mm high 310 overall. 
 
Note that this is a high carbon steel knife, which means it must be stored completely dry or it may develop excessive patina or rust. This is most easily done by wiping down the knife with a damp cloth after using, then drying it completely before putting it away. The is the small trade off for an incredibly durable steel that stays sharp for a long time and is easily resharpened when the time comes.