Item purchased will look different than item pictured due to variations in materials.
This is a food prep knife designed for users who value excellent sharpness and edge retention but do not want to worry about the rust that non-stainless steel presents.
This is a high-carbon stainless steel chef knife designed to cut produce and boneless meats.
Pros: Sharpness, edge retention, stain-free, ambidextrous handle, easy to keep sharp.
Cons: Fragile
The blades are damascus-clad VG10 cobalt alloy, a high-carbon stainless steel that stays sharp longer than most other steels.
The handle is made of pakka wood with a steel end cap and mosaic pin.
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.
From the manufacturer:
MIYABI 5000 FCD Shotoh, 13cm blade. The shotoh, or petty knife, is ideal for the preparation of smaller cuts of meat and fruit and vegetables. It has a fine carbide steel core with a hardness that gives very good cutting edge retention and initial sharpness. The core is embedded in 48 layers of steel which gives each blade its unique Damascus-design pattern. The entire length of the cutting edge can be used as there is no finger guard. For best care, wash by hand, and maintain and sharpen using whetstones. We’d recommend using a wooden chopping board as opposed to glass, ceramic or stone boards as these will dull the cutting edge.
