Item purchased will look different than item pictured due to variations in materials.
This is a food prep knife designed for users who value maximum edge retention and who can exercise great care to prevent the edge from chipping.
Blade: Stainless-clad HAP40 high carbon stainless steel. HRC ~68!
The handle is octagonal Bocote with a buffalo horn ferrule. All handles look different from knife pictured due to natural materials.
Saya is Bocote with lanyard pin.
The family behind the Sukenari Hamono has been making knives for sale since 1933 in Toyama Japan.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High carbon steel chef knives can rust if not kept dry.