This little knife is comprised of three layers of high carbon steel, with an added layer of nickel between each side, creating a bright vein which runs through the knife. 
It is ground to perform all tasks of slicing and dicing meat and vegetables, supported by a charred gidgee handle which has been hot waxed and buffed for extra durability in its intended kitchen servitude. 
 
It has a 130mm long blade with a 50mm heel.