An ultra hard Japanese style VG-10 steel core. Boasting a 60-62 Rockwell hardness.
The blade, not including the handle, is 165mm (6.5")
This knife is razor sharp, and will hold an incredible edge. Treat it right, and it'll be the last knife you'll ever need.
If you're not happy with the options available, add write what you'd like in the checkout description, and I'll do my best!
The handle is Adelaidean Walnut w/ Red Epoxy.
Steel - VG10
With the steel, I like to keep things simple. I don't want people to have to think about it, or worry about it. So I've done the research and testing so you don't need to.
Picking a knife steel is a series of trade offs, and the more you look into it, the more confusing it gets. But I like to keep it simple, our knives only use VG10 steel cores. It's a stainless steel, with the properties of a high carbon steel.
It features a 60-62 Rockwell Rating (similar to a Shun), which means the blade is harder, and will hold a much better edge than the traditional Globals, or Wusthofs. But potentially more brittle, but will stand up to everything less than hacking at bones in the kitchen.
And I'd recommend against using them in a dishwasher, no good knife should ever go in the dishwasher.
For sharpening, first thing I'd recommend is learning how to hone a knife. A few swipes down a steel before use, and your knife will potentially stay sharp for years of home use (I'm a chef, and I can keep it razor sharp in a commercial kitchen for 5 months without more than keeping it honed with a steel.). After that, traditional whet stones, or awesome paper wheels on a grinder.
Since all my items are custom made, it makes leaving comments on each item hard, since when they sell, it'll disappear. So I have a page just for the reviews.