I really don't know what to call this knife, it's too big for paring name, too small to be called a chef and it doesn't have a Japanese name. Just a good kitchen tool, I guess. This was built using stock removal from 1095 high carbon steel. I heat treated this in digitally controlled atmosphere to a hardness of 58-60 Rc. My process involves 5 cycles in my Evenheat furnace which assures a fine grain structure throughout the blade. This knife is very sharp, will hold a good edge and is quickly sharpened with a few swipes on a steel. Flat grind Distal tapered tang Rosewood handle with black carbon fiber spacers Overall length: 10 inches Blade: 5 1/2 inches SOLD which includes shipping within the US and PayPal fees. My PayPal and email address is [email protected] IMG_6503 by Gerald Drew, on FlickrIMG_6504 by Gerald Drew, on FlickrIMG_6505 by Gerald Drew, on FlickrIMG_6508 by Gerald Drew, on Flickr IMG_6506 by Gerald Drew, on Flickr Please excuse the dirty hands; I took these photos on my way in from the shop just now. I also see a little buffing compound on the blades near the handle, the knife and I will get cleaned up in a few minutes.