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. While this blade is stainless steel, we recommend drying it promptly after use due to the effects of corrosion on the high-carbon content.

Yu Kurosaki is a phenomenal young blacksmith, and the Shizuku line shows off his talent.

Blade: Cold-forged R2 (SG2) steel hammer finish

Handle: Rosewood with pakka ferrule

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can corrode if not kept dry.