240mm (9.5") wrought iron San Mai sujihiki. I have wanted to do wrought iron San Mai since the first time I saw Dan Prendergast's work. Since the wrought iron is semi-fused, low carbon iron, it makes a great cladding, It is both soft and beautiful. This allows the knife to be more resilient to bending, as most of the blade is made from unhardened material. The core material is 1080 high carbon steel. The handle is local Mountain Laurel and a beautiful piece of bocote.
The sujihiki is a double-bevel slicer that excels in pull-cutting. It is used most popularly in Japan for the fish-preparation in sushi, but it is fantastic for any bone-free proteins. It is important to use a sharp knife when cutting meat, as to not crush the muscle tissue. You'll find that meat that is cleanly sliced is more enjoyable than meat that was sawed at.