This is a food prep knife designed for right-handed 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.
The blades are hand-forged mild steel and Shirogami #2 steel, which offers exceptional edge retention but must be kept dry. 240mm.
Made in Echizen by members of the Takefu Knife Village.
The handle is octagonal rosewood with pack ferrule, not suitable for left-handed user.
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.
