Makoto Kurosaki Kodama Petty Knife 150mm

This is a food prep knife designed for users who value maximum edge retention and who can exercise great care to prevent the edge from chipping. While this blade is stainless steel, we recommend drying it promptly after use due to the effects of corrosion on the high-carbon content.

Makoto Kurosaki is a phenomenal young bladesmith who continues to innovate with new materials and finishes with his Style-K line. Kodama translates to "echo" in English.

Blade: Damascus-clad V10W high carbon stainless steel. V10W is harder than VG10 due to added Tungsten.

Handle: Rosewood with green pakka ferrule.

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 corrode if not kept dry.