This is a more western profile chef knife but I stuck with the wa Japanese style handle as I personally find it more comfortable. This is a 61HRC AEB-L stainless steel. This is more for traditional rock chopping as opposed to push cutting. Handle is stabilized spalted maple and multicolor burl. It has a small black g10 spacer.
This is a more western profile chef knife but I stuck with the wa Japanese style handle as I personally find it more comfortable. This is a 61HRC AEB-L stainless steel. This is more for traditional rock chopping as opposed to push cutting. Handle is stabilized spalted maple and multicolor burl. It has a small black g10 spacer.
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