Item purchased will look different than item pictured due to variations in materials.
Blade: San Mai ZA-18 stainless steel with hammered finish
Handle: full tang with Ecowood riveted scales
The Pro-J line offers great value from Seki Kanetsugu, a factory open since 1918 in the heart of the Japanese knife-making city of Seki. We discovered them at the Seki Outdoor Knife Festival in 2013 and have admired their products ever since.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.