A truly fine chef's knife in the Japanese gyuto style. The blade is hand-forged from carbon steel (80CrV2), and the handle is made of stabilized curly birch with an elforyn bolster. The edge has a slightly convex grind.
Since the knife is made of carbon steel, there is a risk of surface rust forming if the blade is not kept dry. This is easy to prevent by simply wiping the blade after use. Carbon steel is a living material, so it is very likely that a light patina will develop on the blade, for example, when cutting vegetables with high acidity. In many people's eyes, the patina is very beautiful and adds value to the knife.
