226mm Wa K-tip Gyuto

226 x 56mm gyuto with elm burl and charred oak handle. 

125Cr1 carbon steel blade.

I don't make a lot of k-tips nowadays. I find that making them look right is difficult, so I usually go for a more santoku or classic gyuto bulbous nose to the knife. The dramatic dip in the tip gives you a flatter edge profile for those who like to push cut more, but you have enough rock if that's your preference. 

Not an overly thin grind, although I had forged it relatively thin, compared to most of my knives. I'd say this is a mid-weight chef all things considered. A thin edge, but enough behind the edge that you can use it without worrying too much about damaging it.