This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with.

Blade is hand-forged Shirogami #1 high carbon steel (aka white steel), clad in stainless with hammered kurouchi finish

The handle is burnt chestnut and buffalo horn.

Made by Mitsumi Hinoura, son and apprentice of master blacksmith Tsukasa Hinoura in Sanjo Japan.

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.