Old Hickory. 7 inch blade, well worn from lots of whetstone exposure. Lately sharpened with a steel. Passed down from my gradnmother. I have a Henckle, but I use this more. Rigid enough to chop veggies and steak thick fish, flexible enough to filet thick boned fish, and remove the membrane from the back of ribs, or silver skin from a backstrap. I love this knife!