This is a Santoku I made using 52100 high carbon steel. I gave it a mustard 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. 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 blade. This was also my first time doing an “s” grind on the blade, where I ground a hollow using a grinding wheel before grinding the bevels. Really happy with how it came out. It helped keep the blade light while also hopefully preventing food from sticking.