This chef knife is hand forged from my own blend of damascus steel; alternating layers of mild steel and 15n20 with a thin layer of nickel on either side of a high-carbon low-alloy 1.2562 steel core. This knife has been ground thin behind the edge for cutting performance. The handle is made with sequoia (redwood) from Kent, with a brass cap. 
 
This blade is made with iron and carbon steel which, unlike stainless steel, is 'reactive'; this means the blade will develop a patina, changing the appearance of the blade surface as you use it (see T&C's). I prefer to work with high carbon steels over stainless steels due to their incredible edge retention and ease of sharpening at home, but they do require more care and no dishwasher.
 
This blade can rust if left wet. Handwash only.
 
Total length: 330mm
Blade length: 195mm
Depth at heel: 47mm