This knife has been hand forged from 80crv2 high carbon steel, with a thick 5.5mm 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 false sandalwood, an extremely dense and naturally oily timber that makes for excellent handle material in the kitchen. It nods towards the traditional Japanese "wa" handle, and has a small inlay of black G10 and brass to add a little bling. 
 
It has an accompanying wooden sheath made from beech, 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 length is 5.5mm at the neck, 165mm long, 51mm deep and 305mm 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.