Item purchased will look different than item pictured due to variations in materials.
This is a food prep knife designed for users who value excellent sharpness and edge retention.
The blades are hand-forged stainless-clad Aogami (aka blue paper steel, or blue steel, a high-carbon non-stainless steel which offers exceptional edge retention and ease of sharpening but must be kept dry).
The nishiji finish on the blade reduces the overall flat surface area which aids in preventing food from sticking to the blade.
The handles are contoured bubinga wood with a stainless bolster.
Tadafusa knives is located in Sanjo, Niigata prefecture, Japan.
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention. Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.