This is a food prep knife designed for users who value maximum edge retention and who can exercise great care to prevent the edge from chipping.

Blade: Blue super steel (Aogami Super (AS)) high carbon steel clad in stainless steel with a kurouchi hammered finish. Hand-forged by Takumi Ikeda, former apprentice of master knife maker Anryu san.

The handle is octagonal rosewood and pakka wood.

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High carbon steel chef knives can rust if not kept dry.