Hi everyone, that is my knife in the pics.
The black color is some sort of finish on the metal. It is a 'single bevel' gyuto with a flat bevel on one side. This may be what the experts say highly assymetrical bevels.
I have used it for a full week in a pro kitchen and the finish held up well. Edge retention is also very good for a white #1.I have to adjust in using it the first few hours but it was fine after.
It is a show piece for me and my collection, I would not recommend it for an everyday knife.
Phillip78 : I tried to send you a PM but you need to have a few more posts before you can receive.