The Santoku is my personal go-to blade style in the kitchen because I'm not a chef and it works for everything.
The Laminated steel blade has my most aggressive attempt at patterning, with forge texture remaining at the spine, and blade bevels ground very thin and hand-finished. The blade shape is intended as the perfect all-around blade. The handle has a traditional straight octagonal handle, but traditional Japanese knives have very slender handles, and since I don't have traditional Japanese hands, the handle has a bit more girth.
The bolster is black paper micarta, slotted to accept the hidden tang into the polished, desert ironwood handle.
Knife includes a leather blade sleeve.
Blade 7.5" long, 2.1" wide, 12.5" overall