Masutani kitchen knives are hand-forged in Echizen, Japan, and offer exceptional value.
The blades are hammered 17-layer damascus-clad VG10 stainless steel.
The handles are partial-tang with riveted blue pakka wood scales. Partial-tang knives are lighter than full-tang knives while offering sufficient strength.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
