Item purchased will look different than item pictured due to variations in materials.
This is a high-carbon Semi-Stainless steel chef knife designed to cut produce and boneless meats.
Pros: Sharpness, edge retention, ambidextrous handle, easy to keep sharp.
Yoshihiro Yauji forges blades in Echizen, Japan.
The blades are damascus-clad semi-stainless Ginsan (silver 3) Japanese steel. 210mm.
Blades fitted to octagonal teak handles with buffalo horn ferrule by Hatsukokoro.
Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.