It's a laminated blade-no hamon.
Traditionally, a "honyaki" will have a hamon very high on the blade .
Here are a few examples of what I mean
it would be a waste of time and effort to produce a a deba with such a low hamon considering the ammount of sharpening thats done as maintenance. You would end up with a blade with no hardened portion and a very large soft bladelike object.
Ok, so how do I know ? I made this about 5 years ago
after showing it to a few guys at a local sushi place, they schooled me on what was wrong with it. Now I make knives for their resturaunt.
Sean Shepherd
