Here's a classic high carbon steel gyuto knife. The gyuto is regarded as the standard japanese chef's knife. Its slightly curved profile makes it great for both rocking and push cutting.
This knife has a san mai construction wich means that the blade is laminated from three pieces of steel. The core steel on this one is a high carbon steel called 1.2419. This is a very hard and durable steel that makes for an extremily sharp edge. The core steel is surrounded by two pieces of soft wrought iron cladding. The wrought iron comes from an old anchor chain that I've re-forged. The bright line you see is a piece of nickel that is laminated between the core and the cladding.
The handle has a traditional octagonal shape and is made from wenge with an Elforyn bolster. The knife has a distal taper throughout the blade aswell as a slight convex bevel.
