Item purchased will look different than item pictured due to variations in materials.
Blade: Kurouchi iron-clad blue #2 steel (aogami #2 steel).
Rosewood and Ebony round handle.
Hand forged by Tsutomu Kajiwara in Tosa Japan
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.