Jamie Nerkowski Damascus Bunka Knife

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

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

Cons: Will tarnish

This is a semi-custom knife by Jamie Nerkowski in the United Kingdom

The blade is 1095 & 15n20 twist damascus steel. Edge length is ~7"

The handle is octagonal rosewood

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

Japanese style 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.