Item purchased will look different than item pictured due to variations in materials.
In addition to having your knife performance tuned (sharpened & straightened) before it ships, you will received a coupon for complimentary re-sharpening of your knife (a $10-$16 value). We also extend the manufacturers warranty to discount repair of damage caused by the user.
This is a high-carbon steel chef knife designed to cut produce and boneless meats.
Pros: Sharpness, edge retention, ambidextrous handle, easy to keep sharp.
Katsuto Tanaka-san forges blades in Matsubara, Japan.
The blades are iron-clad Shirogami #1 (aka white steel) Japanese steel.
The handles octagonal rosewood and pakka wood.
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.