Item purchased will look different than item pictured due to variations in materials.
Masakage Koishi knives are handmade with carbon steel clad with stainless steel. This is a great way to make a knife as you get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting) without most of the maintenance issues as cladding with stainless steel reduces the risk of rusting.
Aogami Super carbon steel clad with stainless steel
Rockwell Hardness 63:65
Octagonal handle of American cherry and pakka ferrule.
Hand-forged by Yoshimi Kato
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.