Baldwin Blades Mosaic Damascus-Clad Aogami Chef Knife

This is a high-carbon stainless steel chef knife designed to cut produce and boneless meats.

Pros: Sharpness, ambidextrous handle, easy to keep sharp, aesthetics.

Cons: Fragile

This is a semi-custom knife by Mike Baldwin of Baldwin Blades in the Chicago area.

The blades are mosaic damascus-clad Aogami #2 non-stainless steel. Edge length is ~9"

The handle is 6-sided symmetrical birch with hybrid resin end

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

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.