Anryu Knives Santoku 170mm - Stainless-Clad Aogami

7" Santoku made of #2 blue steel clad in stainless.

Hammered Finish.

The handle is rosewood and ebony, but round instead of octagonal.

Hand-forged by master knife maker Anryu san's former apprentice, Takumi Ikeda.

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

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