165mm made of #2 white steel clad in damascus with a kurouchi finish. Wedge grind.

The handle is rosewood and ebony, but round instead of octagonal.

Made by master Anryu San's former apprentice Takumi Ikeda, these offer more beauty and performance for the money than most knives on the market.

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.