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

Made by Muteki Bladesmith Taylor Shields @firetempersteel. 

STYLE: Muteki, Bunka Kitchen Knife
FEATURE: Carter Elbow
STEEL: Hitachi White #1 Steel core laminated with 410 Stainless Steel
FINISH: Forged/Polished
HANDLE: Arizona Desert Ironwood
LINER: Forest Green G10 Liners
BLADE LENGTH: 5.63″ (143 mm, 4.72 sun)
WEIGHT: 7.05 oz (200 g)
BLADE WIDTH: 2.36″ (60 mm)
BLADE THICKNESS: 0.094″ (2.38 mm)*

Carter Cutlery knives rival the best Japanese high performance knives. 

Murray Carter is an ABS master bladesmith and the 17th generation Yoshimoto bladesmith.  His knifes are forged with strict adherence to Japanese blacksmithing techniques, allowing him to manipulate steel to its highest potential. His apprentices, the Muteki Bladesmiths, apply the same techniques under Murray's tutelage.

We have travelled to Japan with Murray Carter and also learned knife-making from him at his forge in Oregon, and can personally attest to his talent and status as one of the world's elite makers.

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