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.
The blades are hand-forged stainless-clad SLD (a high-carbon semi-stainless steel which offers exceptional edge retention and ease of sharpening but must be kept dry).
The hammered pattern on the blade reduces the overall flat surface area which aids in preventing food from sticking to the blade.
The handles are octagonal ash & quince wood
Ittetsu knives is an Echizen-based brand that collaborates with small manufacturers Takefu and in Niigata. The blades from the SLD line are made by Tadafusa in Sanjo.
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.