The blade is profiled and ground by hand, then wrapped in stainless foil and hardened at 1080 °C (1976 °F) — the foil keeps oxygen off the steel so the blade comes out of the furnace clean, with no scale or decarburized skin. It's quenched, then taken down to −196 °C (−321 °F) in liquid nitrogen. At that point the steel is as hard as it will ever be, but also brittle and full of stress from the rapid cooling. It's then tempered at 200 °C (392 °F), which trades away a small amount of hardness for a large gain in toughness — that's what lets the blade run at 62 HRC and still take abuse without chipping. The blade is finished on the grinder through progressively finer belts.
The handle is stabilized curly birch with an antique brass guard and spacers, shaped to fill the hand for long cutting sessions and batoning. Every block is picked individually, so no two knives look alike.
The edge is sharpened to 18° per side and arrives shaving sharp. The sheath is hand-stitched from full-grain leather. The squared choil at the base of the edge serves as a ferro rod striker — the ferro rod is included and attached to the sheath.
