This is a 7” gyuto chefs knife I just finished up! The steel is 52100 high carbon steel with a mustard patina. I run the patina on all exposed areas of steel, even the tang, to give it a complete and cohesive look. The handle is a beautiful dyed and stabilized maple burl end cut that was cast in a blue resin. It carved beautifully. I carved the handle so the top is an octagon, like a Japanese wa handle, but the lower part of the handle is a contoured, Western grip. Shaving sharp edge on this thin blade.