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 and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with.
The blades are hand-forged iron-clad shirogami #1 (white #1 steel, which offers exceptional edge retention ease of sharpening but must be kept dry).
The handles are octagonal walnut.
Ittetsu knives are an Echizen-based collaboration between a small team of craftsmen led by blacksmith Tadayoshi Kajiwara.
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention. Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.