Handle: pakka wood with two rivets and a mosaic pin, stamped hilt
Perfectly constructed with seamless lines. We hand-picked this line from the factory in Japan after discovering them at the Seki City Outdoor Knife Festival. We believe the heat treatment of these blades make them more durable than other VG10 blades. MCUSTA is a family owned and operated business located in Seki, the heart of Japan's cutlery industry.
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.
