Item purchased will look different than item pictured due to variations in materials.
In addition to having your knife performance tuned before it ships, you will received a coupon for complimentary re-sharpening of your knife (a $12-$50 value)
130mm petty made of #2 white steel iron-clad in damascus with a kurouchi finish. Wedge grind.
The handle is rosewood and ebony, but round instead of octagonal.
Made by Takumi Ikeda, former apprentice of master blacksmith Katushige Anryu , 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.
