135mm Hankotsu forged from house made San Mai consisting of a 52100 carbon core clad with 304 stainless steel. Edge geometry is ground flat and robust behind the edge to increase toughness without sacrificing aggressive sharpness, and is not sharpened all the way back to the plunge line to allow choking up on the blade for increased leverage. This knife is designed to break down large proteins and is particularly adept at boning and breaking anything from small chickens to larger animals. The swept tip increases visibility of the leading edge when working between a cut and a bone. Handle is Richlite, a sustainable paper composite, paired with a vintage Rag Micarta bolster and bronze spacer. Suitable for all hand sizes. Ships with Kydex sheath.