10" 250mm AISI W2 tool steel honyaki* gyuto, tested to 65HRC, in my extra-extra-heavy geometry. This knife is a substantially heavier version of my standard XT gyuto...weighing in at 14.7oz, and having a 68mm tall heel height. This allows for extreme forward weight, giving the user a perceived effortless sensation in slicing and chopping. The 68mm heel height gives greater leverage when rock chopping, and a more pronounced bounce off the board when push or pull cutting. Food release is beyond excellent.
The handle is my XL (extra-long) Western Hybrid geometry, which has been argued to be my most visually stimulating, as well as my most comfortable handle to date. Handle materials are spalted 'Christmas Oak' burl (named because I pulled the stump down with my children on Christmas Day), sustainably harvested from my own deadfall, and professionally stabilized in my own shop. Spacers are W2/15n20 random twist damascus, nickel silver, and black G10.
*'Honyaki' is a Japanese term describing a method of forging a knife from one single material, almost always high-carbon steel, and quenched in oil (abura-honyaki) or water (mizu-honyaki) with clay to yield a soft, shock absorbing spine and hard edge for high sharpness. This process, when done correctly, also results in an exquisitely beautiful, permanent line in the blade...that can be polished in such a way as to visually describe the variance of crystalline structures that are the only true indicator that the process was successful.