The Ebonization process hides the birds eyes in the pictures, but it appears when in hand.

“Classic Sloyd Knife”, “Old School”, or “Shop Knife” all reasonable names for this design. But I hesitate to pigeon hole it too much. While most of my sloyd knives features a very straight “low belly” design that is suited to intricate spoon carver, this design increases the belly to add some versatility. The profile of the cutting edge is well suited to carving straighter lines like knife handles and chair parts. The belly curve is a bit easier to navigate in and out of tricky grain orientations while traveling in a generally straight cut. Great for “stiching” together small cuts to appear as one facet when the grain doesn’t really agree with you. The tip is stronger than a fine tipped version and the grind is a flat Scandinavian so that the edge angle is held true at 27 degrees from tip to tail (I bet you didn’t know that all jig hollow ground knifes descend in edge angle to the tip, and the more curve the more the angle changes)

This is design I have been using for years when I shape my knife handle by blade and card scraper.

The blade steel is a well balanced 80CrV2 carbon steel, a formula often referred to as Swedish saw steel. It can do sharpened with any typical abrasives

Includes my typical birch sheath