This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. They are best honed with leather strops and sharpened on high-grit waterstones.
The blades are hand-forged Stainless-clad Shirogami #1 (White steel), Kurouchi finish, which offers exceptional sharpness and edge retention but must be kept dry.
The handles are octagonal wenge and red pack wood.
Isamitsu knives are made by a team of knife makers in Ibaraki prefecture northeast of Tokyo. The blacksmith and sharpener were both apprentices of Teruyasu Fujiwara
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.
