52100 steel and handle made from the best grade possible of century-old kingwood in the entire planet

The sentence that better describe this knife is "Simplicity is the ultimate sophistication" - Leonardo da Vinci

No matter what type of knife you like to use: long slicers, wide profiles, western or japanese style, everyone will always have demand for smaller, precise ko-gyutos. They are the ultimate utility knife for any kitchen, begginer or professional, and will combine perfectly their perks with pretty much all other knives in your set. 

52100 is a steel that has proven itself over the last century, and up to date still one of the most reliable high carbon steels out there. It is known to have an extraordinary fine grain and remains quite tough even at hardness up to 62~63HRC. 

Grind

The heart of this blade performance is its grind - zero convex grind, a feature that can only be handmade and currently there are no machinery in the world able to reproduce such geometry. 

Zero convex grind refers to a geometry that reaches the edge basically in zero, with a secondary bevel near non existant (almost not visible). 

This feature is a game changer and will make you feel a completely new experience if you never used a zero grind chef knife before. 

Finally, it also makes sharpening incredibly easy and fast, as there is very little material behind the bevel 

Geometry and perfectionism in details

While the blade is relatively small and thin (3mm thick at the thickest point), it still offers a handmade, smooth and aggressive distal taper towards the tip. It makes the balance of it much more controllable, as well comfortable for use. Not only this, it also improves considerably how the blade performs, allowing it to have a more aggressive grind and less weight.