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Top quality with Damascus steel blade with core from VG10 steel (one of the best knife-steels on the market). This is very corrosion-resistant steel, with approximately 60 ° Rockwell - very hard, with durable edge (its exceptional sharpness holds out a very long time). 33 stainless damask layers right and left protects the core. The blade consists of 67 layers in total. The handle is made of genuine ebony wood. The bolster and the butt are made of stainless steel. Ebony is one of the most valuable woods. It is very robust and resistant against external influences. The traditional Japanese chestnut profile of the handle offers a safe and ergonomic hold.
The meat knife when a particularly long blade is required.
In the case of hand-forged blade our blacksmith takes the already rolled spring steel and forges it with hand on the anvil or under the monkey (drop hammer). By forging becomes the steel more compacted (denser). Industrially rolled spring steel blades are made by cutting steel plate into strips under drop shears. Then they are ground or milled/grooved and without further forging directly put into the annealing furnace and hardened in oil bath. The qualities of both kinds of blades do not differ from each other much since the industrial rolling is already very good. On forged blades usually have forge traces, which give them an authentic and unique look.