This blade is forged from Yasuki white #2 steel and cladded in soft iron by Master blacksmith Kenji Togashi. The blade had a rustic kurouchi finish that helps protect the iron cladding for ease of maintenance. This tall bunka shape is ground thin for ease of cutting and a great candidate for high volume vegetable prep. The handle is made from bubinga wood and ebony ferrule.
Saya for this knife is available here.
Edge length: 182mm
Height at heel: 80.3mm
Spine thickness above heel: 2.7mm
Weight: 250g