A Japanese chef's knife, Gyuto, with a 210 mm long blade. This knife features a custom handle made of black ebony wood and Turkish walnut.

It features the classic Sanjo forging with rounded shapes and a robust spine with tapering. The edge is not particularly thin, making it much less delicate compared to other knives. It has a hamaguri grind, which is a convex grind with a robust edge. This makes it perfect as a workhorse knife that can withstand some abuse. However, it doesn't slice through a carrot as silently as a super-thin knife would.

Komorebi is hand-forged in Aogami#1 carbon steel, cladded with beautiful damascus steel in iron. The finish on the beautiful damascus blade is relatively polished. You can see your reflection in the blade without any problem, even though it is too hazy to be called mirror-polished. It's simply a glossy kasumi.

Steel: Aogami#1 with damascus steel cladding. HRC 63-64 (Non-stainless)
Weight: 225 grams
Blade height: 55 mm
Blade length tip to heel: 216 mm
Thickness at the base of the blade: 3 mm
Thickness in the middle: 2.5 mm