This is a great general knife for the home cook or as a line knife.

The bevels have a traditional Japanese asymmeteric grind for food release and are very thin behind the edge. The flats are subtly concave on both sides.

As always, if you have any questions about a knife, you can email me at bazesblades@gmail.com

Blade materials: Suminagashi-clad Takefu Shiro2

Handle materials: Dark-roasted curly hickory with Madagascar ebony spacer

Blade length*: 206mm

Tip to handle length: 222mm

Blade height at heel: 40mm

Spine thickness at handle: 4mm

Spine thickness at heel: 3mm

Spine thickness mid-blade: 2.5 mm

Weight: 143g

*measured from the tip to the heel