The Knives are forged in "San Mai" meaning 3 layer, these are soft steel on the outside and for the core I have chosen one of my favourite steels, a high carbon high tungsten steel, which offers incredible hardness and fine grain, meaning it can hold the finest of edges without distorting. From a welded block the entire profile, taper and geometry are carefully formed under the hammer, it takes 3 forging sessions to achieve the accuracy of geometry required at progressively lower heats. Very careful heat control is used throughout to ensure the carbon in the steel remains in the core. With the geometry established the blanks are annealed before cold straightening, in the case of forged geometry knives this is in the form of planishing down all parts of the bevels and spine to ensure the forged bevels are even. Then the blanks are great treated, this involves several heat cycles ensuring straightness each time, followed by quenching the blade at critical heat. The blades are then tempered to around 65hrc, an optimal range for this steel on a thin edge. Following heat treatment the lower bevel only is ground, there is very little material removed using this technique, only a few grams are ground away, the majority of the movement of material comes from the forging process. The spine remains thick yet dramatically tapered while the centre of the knife is forged much thinner, the ground bevel provides the break in angle for a great feeling of cutting and release. Finally the lower bevel is completely finished on water stones, leaving the perfect degree of thinness and convexity only possible by doing these final steps by hand on waterstones. See my video on the process from start to finish below.