>>2385572It's the latter. It's a puronvarsi blank. Something like 57-59hrc. Bit of a bitch to sharpen but easy to keep sharp. Weird ass semi hollow rhombic profile you only find on hand forged and finished blades, terrible for chopping root veg but does meat and wood like no one's business.
Would recommend if you have the tools. All sizes to choose from on Thompson scandi knives or brisa and scaling the handle to how you use it is game changing. I based mine off a few but the main one had a teardrop handle like this.
