These were going to be 210mm Pettys but they ended up a bit longer at 240mm. So good for Suji style slicing and rock chopping as well as nimble for smaller tasks.
The are quite ridged and 2.2mm thick at the back. This tapers to 1mm 1" behind the tip.
The faces are slightly convex to help prevent sticking of food. They are ground super thin behind the edge, about 0.15mm before honing.
They are both in high carbon high contrast damascus. One is a feather pattern, the other is a 4 bar twisted W's pattern. The handles are in Madronne burl, Bocote ferrule with brass spacer. Both honed up now and will pop the tops of your arm hair.
Next up will be a 240mm Gyuto, a 160mm petty and a 270-300mm Suji in a bold W's pattern. These will represent my high end line up. More affordable ones to come in San Mai and mono-steel with simpler handles. Same quality of finish though I hasten to add.