Item purchased will look different than item pictured due to variations in materials.
Traditional village-style knife with an upgraded handle.
Blade is non-stainless damascus-clad #2 blue steel, wedge grind. Kiritsuke-style is an increasingly popular style of chef knife and has less curve to the edge profile than gyuto or French chef styles.
Wa handle is oval-shaped rosewood with black pakka ferrule
The Muneishi factory is in Tosa, Japan. They have made knives for over 60 years
Beautiful and solid performer for the price!
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.