Here's my second offering of a hidden-tang knife and my second attempt at a Japanese-style knife with a 'Wa' handle. 

This one firmly falls into the category of 'Gyuto', translating from the Japanese as 'Cow sword', and in purpose is the Japanese equivalent of a Western chef's knife.  It is a wonderfully adept kitchen knife able to perform a variety of tasks with ease and suitable for a wide range of cutting techniques.

With a full flat grind running down towards a razor edge, this blade is perfect for almost everthing but really excels at slicing and precise chopping thanks to the extended tip. As with most Japanese-style knives of this design, it is suitable for cutting the vast majority of meats, fishes, fruits and vegetables.
However due to the fine edge it should not be used for cutting frozen foods or deboning.
 
The blade is made from high carbon San Mai with a nickel shim, handforged by Korben at KWBKnives and lightly etched to give the carbon steel a forced patina.
 
The handle is made from stabilised woods to improve its longevity and prevent any future dimentional changes which moisture may otherwise bring about. The two woods are Grey-dyed Flame Maple and ancient Ukranian Bog Oak, dated to c.5000 years old.
 
*Since the blade is made from carbon steel it is NOT stainless and will build up a beautiful and unique patina with use. This blue, grey and black colouring will protect the blade from rust as it builds and acts as a record of all the things it has been through (literally)!