Bog oak Honyaki

This Honyaki includes a differential heat treat, used to create a hamon. Although it is a single piece of Hitachi White Paper steel, the hamon is evidence of two different crystal structures within the same blade. This creates a softer spine, and a harder cutting edge, allowing for a more versitle knife.
 
The Honyaki was then given a mirror polish to promote the ashi, which are the whispy lines that mark the edge of the hamon itself.
 
195mm along the cutting edge, 210mm in total, the height at the heel of this honyaki is 53mm. The knife sports a distal taper through the spine as well as a 5500 year old bog oak handle that includes a couple strips on local Herefordshire ash.
 
The handle itself is 135mm long, and 20mm square with a gentle taper in towards the knife.
 
The total weight comes in at 182 grams