Here's a classic Japanese-style honesuki knife. The honesuki is traditionally intended for boning and breaking down poultry but it can be used an many other situations aswell.
The blade is a san mai construction wich means that it has a hard core steel with two soft iron claddings on each side. The core steel is a Swedish steel called 26c3. It was originally created for making razor blades and therefor gives an incredibly good edge. The cladding consists of wrought iron. The bright line you see is a piece of nickel that's sandwiched between the core steel and the wrought iron.
The handle is made from desert ironwood and ebony. Both are very dense and hard and makes for great culinary knife handles.
