Item purchased will look different than item pictured due to variations in materials.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
Blade: Shirogami (white steel) clad in iron with a kurouchi finish. Extra wide, non-stainless with a convex grind.
The handle is octagonal Walnut, Macassar ebony ferrule and maple ring.
This hand-forged knife is was crafted by Daisuke Nishida san in Kumumoto. They are very rustic and a bit thicker and heftier than most Japanese kitchen knives.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
The best sharpening tools for Japanese knives are leather strops and fine whetstones
