MCUSTA ZANMAI Ironwood Damascus Gyuto 210MM

33-Layer VG10 high carbon stainless steel mated to a contoured ironwood riveted scales The ultimate fit and finish meets outstanding performance.

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 rust if not kept dry.