Hand-forged damascus-clad R2 powdered steel with a hammered finish.
Rockwell Hardness ~64.
Handle is Octagonal rosewood with ebony ferrule
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Takeshi Saji is regarded as a legend in the blacksmithing community of Echizen, Japan. His son-in-law Kazuo Nomura is the head blacksmith of Saji Hamono.
Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.
