It looks like a slice of gemstone. This Nakiri was forged from an experimental shichi-mai (5-layer) laminate billet. It's almost like a traditional San-mai (3-layer) laminate with 52100 high carbon steel makes the cutting edge, and a jacket made of stainless steel.
What makes this laminate unique is an extra thin layer of 52100 right in front of the stainless steel, and that thin layer of high carbon steel diffused into the stainless steel making it look like there's a gradient between two different steels.
With how aggressive this piece looks it might feel a bit intimidating to use, but don't let that stop you! The blended s-grind on the geometry, paired with a razor-sharp cutting edge makes this knife a joy to use in the kitchen.
This Nakiri was coffee etched for contrast, with a "rainbow" patina that will develop as you use it.
Blade Steel: 52100 Core, 410 Stainless Cladding with 52100 & pure nickel shims (cryo frozen & 3x tempered to 61HRc)
Blade Size: 54mm tall at the heel, with a 180mm cutting edge
Handle: Brass-infused carbon fiber, Stabilized Bog Oak Burl
Knife Weight: 219grams
*Prices are in USD
*Handles are waterproof, hand wash only with a soft sponge
*This is a vegetable cleaver with a fine edge primarily used to cut vegetables. Do not cleave it through bone or frozen meat/ingredient.
*52100 is a high-carbon steel and could rust if left in moisture for long periods of time. Keep blade dry when not in use. Food grade mineral oil can be used to protect the blade from moisture