This is a San Mai (3 layer) construction with stainless steel iron over a core of hard high carbon steel. A modern twist of the techniques that were used for Saxon and Viking seax and knives. This combination gives the best of both worlds, with a hard edge and resilient cladding as well as a pleasing contrast between the grainy looking wrought iron and steel edge. The stainless steel resists rusting and the carbon steel gives better sharpenability and edge taking than any stainless steel will. In many ways this is a best of both worlds solution to the limitations of stainless steel. Stainless steel is really a wonder material in many ways but even the most advanced modern stainless steels do not sharpen easily or as well as carbon steel. The other thing I really love about this material is the way that the interaction of the stainless steel cladding and core can be played with for great visual effect.
This knife takes its form the south American Gaucho knives and is a practical every use knife stouter than a kitchen knife but practicle and usefull .and is a practical and beautiful tool for use in the garden, BBQ or bush.
The knife tang passes all the way through the handle and is peened over (riveted ) a brass peening washer. The handle is made from fire blacknes ash and has been oiled and waxed. The oak tanned leather sheath is oil impregnated and waxed for durability.