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 blacksmith, and the Style-K line shows off his talent.
Blade: Stainless-clad VG7 high carbon stainless steel with nashiji finish.
Handle: Oval rosewood with pakka ferrule.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can corrode if not kept dry.
