Item purchased will look different than item pictured due to variations in materials.
Blade: Kurouchi Damascus-clad blue #2 steel (aogami #2 steel).
Bocote and God's Ash octagonal handle.
Hand forged by Tsutomu Kajiwara in Kouchi, Tosa, 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.
